Oyster and Perilla Sujebi (hand-torn noodle soup) recipe - ingredients, nutrition and when to eat it
Oyster and Perilla Sujebi is a winter soup made by stirring perilla seed powder into oyster broth and simmering it with chewy hand-torn dough pieces.
Oyster and Perilla Sujebi is a winter soup made by stirring perilla seed powder into oyster broth and simmering it with chewy hand-torn dough pieces. The briny aroma and nutty flavor come together in a bowl that’s lovely for a warm lunch or dinner.
Noodles · 35 minutes to cook
Nutrition (per 836.8g serving): 615.1 kcal · protein 26.2g · carbohydrate 100.3g · fat 9.8g · sodium 919.2mg
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: Add the water to the dough a little at a time until it feels slightly sticky to the touch.
Tips: Oysters can turn tough if cooked too long, so add them near the end and cook just until done.
Tips: Instead of adding the perilla seed powder straight to the pot, stir it into a ladleful of broth first to help prevent lumps.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Flour — 100 g
- Oysters — 100 g
- Perilla Seed Powder — 2 Tbsp
- Korean zucchini — 0.3 pc
- Potato — 0.3 pc
- Green onion — 0.3 stalk
- Minced garlic — 0.5 tsp
- Salt — 0.3 tsp
- Water — 500 ml