Dried Pollock and Perilla Sujebi Noodle Soup recipe - ingredients, nutrition and when to eat it
This hearty noodle soup is made with dried pollock, perilla powder, and sujebi (hand-torn dough pieces).
This hearty noodle soup is made with dried pollock, perilla powder, and sujebi (hand-torn dough pieces). The mild pollock and nutty perilla make it a lovely bowl for a chilly evening.
Noodles · 30 minutes to cook
Nutrition (per 868g serving): 465.2 kcal · protein 30.9g · carbohydrate 69.1g · fat 6.4g · sodium 627.5mg
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 water to the dough a little at a time until it feels slightly tacky; it’ll be easier to pull into thin pieces.
Tips: Perilla powder can lose some of its nutty aroma if simmered too long, so stir it in at the end.
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Ingredients (1 serving)
- Dried pollock strips — 25 g
- Perilla seed powder — 2 Tbsp
- Flour — 70 g
- Water — 650 ml
- Korean zucchini — 0.3 pc
- Potato — 0.3 pc
- Green onion — 0.2 pc
- Garlic — 0.5 tsp
- Salt — 0.3 tsp