Oyster, Napa Cabbage, and Perilla Sujebi recipe - ingredients, nutrition and when to eat it
This winter dish is made by stirring perilla seed powder into broth simmered with oysters and napa cabbage, then adding hand-torn sujebi dough.
This winter dish is made by stirring perilla seed powder into broth simmered with oysters and napa cabbage, then adding hand-torn sujebi dough. The oysters’ briny flavor and the cabbage’s sweetness pair with the rich, nutty perilla. It’s perfect served piping hot for lunch or dinner on a chilly day.
Soups & stews · 35 minutes to cook
Nutrition (per 784.5g serving): 448.5 kcal · protein 22g · carbohydrate 67.9g · fat 8.1g · sodium 1727.8mg
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 sujebi dough rest briefly so it stretches more easily.
Tips: Oysters can turn tough if cooked too long, so add them at the end and cook briefly.
Tips: Stir the perilla seed powder straight into the broth so it doesn’t clump.
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Ingredients (1 serving)
- Oysters — 100 g
- Napa cabbage — 80 g
- Flour — 70 g
- Perilla seed powder — 2 Tbsp
- Water — 500 ml
- Soy sauce — 1 tsp
- Garlic — 1 clove
- Salt — 0.5 tsp
- Green onion — 10 g