Perilla Seed Sujebi with Seafood recipe - ingredients, nutrition and when to eat it
This comforting bowl combines clams, shrimp, and chewy hand-torn dough in a rich, nutty perilla seed broth.
This comforting bowl combines clams, shrimp, and chewy hand-torn dough in a rich, nutty perilla seed broth. Its hearty warmth makes it a good fit for a chilly evening or a filling lunch.
Seafood · 30 minutes to cook
Tips: Tear the dough into thin pieces so they absorb the broth well and cook quickly.
Tips: Add the ground perilla seeds at the end and simmer briefly to preserve their nutty aroma.
Tips: Once the clams open, they’re cooked through, so there’s no need to simmer them much longer.
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Ingredients (1 serving)
- Clam meat — 80 g
- Shrimp — 3 pc
- Flour — 70 g
- Perilla seed powder — 2 Tbsp
- Korean zucchini — 0.3 pc
- Onion — 0.3 pc
- Garlic — 1 pc
- Dashi broth — 450 ml
- Salt — 1 g
- Green onion — 10 g