Perilla Seed Sujebi with Minari (Korean Water Parsley) recipe - ingredients, nutrition and when to eat it
This comforting soup combines chewy sujebi dough pieces with fragrant minari (Korean water parsley) in a creamy perilla seed broth.
This comforting soup combines chewy sujebi dough pieces with fragrant minari (Korean water parsley) in a creamy perilla seed broth. Its mellow, nutty broth makes it a lovely warm lunch or dinner in spring.
Noodles · 35 minutes to cook
Nutrition (per 665g serving): 421.8 kcal · protein 16.9g · carbohydrate 71.9g · fat 7g · sodium 822.4mg
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: Pinch the dough into thin pieces so they cook evenly and blend well with the broth.
Tips: Add the minari at the end to keep its fresh aroma and crisp texture.
Tips: Mix the perilla seed powder with a spoonful or two of cold water before adding it to the broth to help prevent lumps.
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Ingredients (1 serving)
- Wheat flour — 80 g
- Minari (Korean water parsley) — 50 g
- Perilla seed powder — 2 Tbsp
- Water — 500 ml
- Dried anchovies — 5 g
- Kelp — 3 g
- Garlic — 1 clove
- Soy sauce — 1 tsp
- Salt — 1 g