Dried Pollock and Perilla Seed Sujebi recipe - ingredients, nutrition and when to eat it
This sujebi is made by adding hand-torn pieces of flour dough to a broth with dried pollock and perilla seed powder.
This sujebi is made by adding hand-torn pieces of flour dough to a broth with dried pollock and perilla seed powder. The nutty flavor of the perilla seeds blends with the mild savory taste of the pollock for a hearty, comforting dish. It’s especially good served warm for lunch or dinner on a chilly day.
Soups & stews · 35 minutes to cook
Nutrition (per 814g serving): 548.4 kcal · protein 33.6g · carbohydrate 79.5g · fat 9.3g · sodium 1659.3mg
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: Tear the dough into thin pieces of a similar size so they cook evenly.
Tips: Perilla seed powder can lose its aroma if boiled too long, so add it at the end and simmer briefly.
Tips: Keep the heat at medium when frying the dried pollock so it doesn’t burn. If it starts sticking to the bottom of the pot, add a little water first.
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Ingredients (1 serving)
- Flour — 0.8 cup
- Dried pollock strips — 25 g
- Perilla seed powder — 2 Tbsp
- Zucchini — 0.2 pc
- Green onion — 0.2 stalk
- Garlic — 1 clove
- Soy sauce — 1 Tbsp
- Salt — 1 g
- Water — 2.5 cup
- Cooking oil — 0.5 tsp