Perilla Oil Sujebi (Hand-Torn Noodle Soup) recipe - ingredients, nutrition and when to eat it
This dish combines chewy sujebi with perilla oil, crushed seaweed, and sesame seeds for a savory, nutty flavor.
This dish combines chewy sujebi with perilla oil, crushed seaweed, and sesame seeds for a savory, nutty flavor. It’s quick to make without broth, so it’s a good choice for a light lunch.
Noodles · 20 minutes to cook
Tips: Letting the dough rest briefly makes it easier to pinch off thin pieces.
Tips: Drain the sujebi well after cooking so the perilla oil seasoning coats it nicely.
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 — 100 g
- Water — 50 ml
- Perilla oil — 1 Tbsp
- Soy sauce — 1 tsp
- Crushed seaweed — 1 Tbsp
- Whole sesame seeds — 1 tsp
- Salt — 0.5 g