Perilla Seed Sujebi with Dried Radish Greens recipe - ingredients, nutrition and when to eat it
This dish combines tender dried radish greens and chewy sujebi in a perilla seed broth.
This dish combines tender dried radish greens and chewy sujebi in a perilla seed broth. The rich, nutty flavor makes it a lovely choice for lunch or dinner on a chilly day.
Vegetables · 35 minutes to cook
Nutrition (per 691g serving): 415.7 kcal · protein 17.4g · carbohydrate 70.4g · fat 7g · sodium 540.1mg
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 rather than all at once, so it’s easier to get the right consistency.
Tips: If the dried radish greens are tough, simmer them a little longer before adding them to the broth.
Tips: Add the ground perilla seeds at the end and simmer briefly to preserve their nutty aroma.
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Ingredients (1 serving)
- Rehydrated dried radish greens — 70 g
- All-purpose flour — 75 g
- Ground perilla seeds — 2 Tbsp
- Dried anchovies — 5 g
- Kelp — 3 g
- Doenjang (Korean soybean paste) — 0.5 Tbsp
- Minced garlic — 1 tsp
- Green onion — 10 g
- Water — 500 ml