Sweet Potato Stems and Perilla Sujebi recipe - ingredients, nutrition and when to eat it
A comforting bowl of chewy sujebi and tender sweet potato stems simmered with fragrant perilla seed powder.
A comforting bowl of chewy sujebi and tender sweet potato stems simmered with fragrant perilla seed powder. It’s lovely on a rainy summer evening or as a hearty lunch.
Noodles · 35 minutes to cook
Nutrition (per 705g serving): 475.7 kcal · protein 19.6g · carbohydrate 81.9g · fat 7.2g · sodium 454.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Let the dough rest for a while so it’s easier to pull into thin pieces and has a softer texture.
Tips: Add the perilla seed powder at the end and avoid boiling it hard for too long to preserve its nutty aroma.
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Ingredients (1 serving)
- Flour — 90 g
- Sweet potato stems — 70 g
- Perilla seed powder — 2 Tbsp
- Dried anchovies — 8 g
- Kombu — 5 g
- Garlic — 1 tsp
- Green onion — 10 g
- Salt — 1 g
- Water — 500 ml