Korean Perilla Seed Sujebi (Hand-Torn Dough Soup) recipe - ingredients, nutrition and when to eat it
Korean perilla seed sujebi is made by simmering hand-torn wheat dough and potatoes in broth thickened with ground perilla seeds.
Korean perilla seed sujebi is made by simmering hand-torn wheat dough and potatoes in broth thickened with ground perilla seeds. The broth is savory and hearty, pairing chewy dough with tender, fluffy potatoes. It’s a warming choice for lunch or dinner on a chilly day.
World cuisine · 35 minutes to cook
Tips: If the dough sticks to your hands, add a little flour at a time. If it feels too stiff, add a few drops of water.
Tips: Add the ground perilla seeds when the soup is nearly done, then simmer over low heat to bring out their savory aroma.
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Ingredients (1 serving)
- Wheat flour — 90 g
- Water — 45 ml
- Potato — 0.7 pc
- Ground perilla seeds — 2 Tbsp
- Anchovy-kelp stock — 450 ml
- Garlic — 0.5 tsp
- Green onion — 0.2 pc
- Salt — 0.7 tsp