Perilla Seed Sujebi and Noodle Soup recipe - ingredients, nutrition and when to eat it
This home-style dish simmers knife-cut noodles and sujebi dough pieces together in a creamy perilla seed broth.
This home-style dish simmers knife-cut noodles and sujebi dough pieces together in a creamy perilla seed broth. The rich, nutty broth pairs with chewy noodles and soft sujebi, making it a hearty choice for lunch or dinner.
Noodles · 25 minutes to cook
Tips: After adding the ground perilla seeds, stir often over low heat so they don’t stick to the bottom.
Tips: If the broth is too thick, add hot water a little at a time until it reaches the desired consistency.
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Ingredients (1 serving)
- Cooked kalguksu noodles (knife-cut noodles) — 160 g
- Wheat flour — 40 g
- Perilla seed powder — 2 Tbsp
- Vegetable broth — 500 ml
- Korean zucchini — 40 g
- Green onion — 10 g
- Garlic — 1 tsp
- Soy sauce — 1 tsp
- Salt — 0.5 g
- Water — 25 ml