Perilla Seed Sujebi with Shiitake Mushrooms recipe - ingredients, nutrition and when to eat it
This warm soup pairs fragrant shiitake mushrooms with nutty perilla seed powder and hand-torn dough pieces.
This warm soup pairs fragrant shiitake mushrooms with nutty perilla seed powder and hand-torn dough pieces. Serve it with kimchi for lunch or dinner on a chilly day.
Vegetables · 35 minutes to cook
Nutrition (per 654g serving): 357 kcal · protein 12.8g · carbohydrate 63.7g · fat 6.1g · sodium 492.6mg
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 water to the dough a little at a time until it feels slightly sticky; this helps keep it soft.
Tips: Perilla seed powder can lose its aroma if simmered too long, so add it at the end.
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Ingredients (1 serving)
- Flour — 70 g
- Shiitake Mushrooms — 2 pc
- Perilla Seed Powder — 2 Tbsp
- Water — 500 ml
- Kelp — 3 g
- Doenjang — 0.5 tsp
- Garlic — 1 tsp
- Salt — 0.3 tsp
- Water — 2 Tbsp