Gondre Perilla Seed Sujebi (Hand-Torn Dough Soup) recipe - ingredients, nutrition and when to eat it
This hand-torn dough soup is made with gondre and potatoes, then simmered with ground perilla seeds for a rich, nutty flavor.
This hand-torn dough soup is made with gondre and potatoes, then simmered with ground perilla seeds for a rich, nutty flavor. The chewy dough and mellow, savory broth make it a lovely warm lunch or dinner on a chilly day.
Noodles · 35 minutes to cook
Tips: Let the dough rest in the refrigerator for 20 minutes so it sticks less to your hands and is easier to tear into thin pieces.
Tips: Add the ground perilla seeds at the end and simmer briefly over low heat to preserve their nutty aroma.
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Ingredients (1 serving)
- All-purpose flour — 0.7 cup
- Gondre (blanched) — 0.5 cup
- Ground perilla seeds — 2 Tbsp
- Potato — 0.5 pc
- Broth — 2 cup
- Doenjang (soybean paste) — 0.5 tsp
- Garlic — 1 clove
- Salt — 0.2 tsp
- Green onion — 0.2 pc
- Water — 2 Tbsp