Perilla Leaf Sujebi recipe - ingredients, nutrition and when to eat it
Perilla leaf sujebi is a warm soup made by simmering chewy wheat dough pieces and perilla leaves in anchovy broth.
Perilla leaf sujebi is a warm soup made by simmering chewy wheat dough pieces and perilla leaves in anchovy broth. The gentle perilla aroma spreads through the soup, while perilla seed powder adds a rich nuttiness, making it wonderfully comforting on a spring or fall evening.
Noodles · 35 minutes to cook
Nutrition (per 630g serving): 365 kcal · protein 16.5g · carbohydrate 63.4g · fat 4.9g · sodium 1189.8mg
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 off the dough into thin pieces so it blends nicely with the broth and cooks more quickly.
Tips: Add the perilla seed powder at the end to preserve its distinct nutty aroma.
Tips: Rather than boiling the perilla leaves for long, add them at the end and cook for about a minute to keep their fragrance.
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Ingredients (1 serving)
- Flour — 70 g
- Perilla leaves — 10 pc
- Perilla seed powder — 1 Tbsp
- Dried anchovies — 8 g
- Kelp — 5 g
- Water — 500 ml
- Green onion — 10 g
- Garlic — 1 tsp
- Soy sauce — 1 tsp
- Salt — 0.5 tsp