Perilla Seed Sujebi (hand-torn noodle soup) recipe - ingredients, nutrition and when to eat it
Perilla seed sujebi combines chewy hand-torn noodles and fluffy potatoes with a warm, nutty perilla seed broth.
Perilla seed sujebi combines chewy hand-torn noodles and fluffy potatoes with a warm, nutty perilla seed broth. It’s especially comforting on a chilly fall or winter evening when you’re craving a hearty meal.
Soups & stews · 35 minutes to cook
Nutrition (per 608.5g serving): 448.4 kcal · protein 18.8g · carbohydrate 75.6g · fat 8.3g · sodium 1823.2mg
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: Kneading and resting the dough well makes the sujebi chewier.
Tips: Mix the perilla seed powder with water first to prevent lumps in the broth.
Tips: After adding the perilla seed powder, simmer gently over low heat to preserve its nutty aroma.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Flour — 60 g
- Water — 320 ml
- Perilla seed powder — 2 Tbsp
- Potato — 1 pc
- Dried anchovies — 8 g
- Kelp — 5 g
- Korean zucchini — 40 g
- Onion — 30 g
- Green onion — 10 g
- Garlic — 1 pc
- Soy sauce — 1 Tbsp
- Salt — 0.3 tsp
- Sesame oil — 0.5 tsp