Buckwheat Noodles and Sujebi in Perilla Seed Broth recipe - ingredients, nutrition and when to eat it
This warm noodle dish combines buckwheat noodles and sujebi in a perilla seed broth.
This warm noodle dish combines buckwheat noodles and sujebi in a perilla seed broth. The rich, nutty broth goes well with chewy noodles and tender dough pieces, making it a good choice for lunch or dinner on a chilly day.
Noodles · 25 minutes to cook
Nutrition (per 773.5g serving): 383 kcal · protein 14g · carbohydrate 67.4g · fat 7.4g · sodium 772.9mg
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: Perilla seed powder can lose some of its aroma if boiled hard for too long, so add it at the end and simmer gently.
Tips: Tear the sujebi dough into thin pieces so they cook quickly and are easy to eat with the noodles.
Tips: If the broth is too thick, add a little water and adjust the seasoning.
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)
- Cooked buckwheat noodles — 150 g
- Dumpling wrappers — 3 sheet
- Perilla seed powder — 2 Tbsp
- Kombu — 1 piece
- Shiitake mushrooms — 1 pc
- Korean zucchini — 0.2 pc
- Green onion — 0.2 pc
- Garlic — 0.5 pc
- Soy sauce — 1 tsp
- Salt — 0.5 g
- Water — 500 ml