Perilla and Zucchini Sujebi (Hand-Torn Dough Soup) recipe - ingredients, nutrition and when to eat it
Perilla and Zucchini Sujebi is made by simmering zucchini and hand-torn wheat dough in a perilla broth.
Perilla and Zucchini Sujebi is made by simmering zucchini and hand-torn wheat dough in a perilla broth. The broth is rich and creamy, the zucchini is tender, and the dough pieces are pleasantly chewy. It makes a warming, filling lunch or dinner.
Noodles · 35 minutes to cook
Nutrition (per 269.5g serving): 513.5 kcal · protein 19.4g · carbohydrate 89.7g · fat 7.9g · sodium 642.7mg
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 instead of all at once to make it easier to get the right consistency.
Tips: Stir the ground perilla seeds into the broth before adding them to help prevent lumps.
Tips: Tear the dough into thin, similar-sized pieces so they cook evenly.
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Ingredients (1 serving)
- Wheat flour — 100 g
- Water — 55 ml
- Zucchini — 0.3 pc
- Ground perilla seeds — 2 Tbsp
- Dried anchovies — 5 g
- Kelp — 3 g
- Green onion — 0.2 pc
- Garlic — 0.5 clove
- Soy sauce — 1 tsp
- Salt — 0.5 g