Hearty Perilla Seed Sujebi
[Rich Perilla Seed Sujebi] Extra Nutty and Flavorful Sujebi with Hulled Perilla Seeds
While perilla noodle soup (kal-guksu) is smooth and easy to swallow, the chewy texture of sujebi (hand-pulled dough flakes) combined with the nutty perilla broth creates a more satisfying bite. Adding shiitake mushrooms further enhances the synergistic flavors from the ingredients. On a day when you crave a warm and comforting soup, be sure to try this delightful perilla seed sujebi!
Sujebi Ingredients
- Sujebi dough for 2 servings
- 100g Potato
- 50g Onion
- 1 Shiitake mushroom
- 1 liter Broth
- 1 tsp Minced garlic
- 1 Tbsp Anchovy sauce (or fish sauce)
- Salt (to taste)
- Chives (for garnish)
Basic Broth Ingredients
- Scallion
- Radish
- Dried anchovies (for broth)
- Dried kelp
- Scallion
- Radish
- Dried anchovies (for broth)
- Dried kelp
Cooking Instructions
Step 1
First, let’s prepare the broth to give the sujebi a deep, rich flavor. In a pot, combine water with dried anchovies, dried kelp, scallion, and radish. Bring it to a boil. This homemade broth can be used in various dishes and stays fresh in the refrigerator for about 3-4 days.
Step 2
Next, prepare the vegetables for the sujebi. Peel and thinly julienne the potato and onion. Remove the tough stems from the shiitake mushrooms and thinly slice the caps. This preparation ensures the ingredients retain a pleasant texture.
Step 3
Pour 1 liter of the prepared broth into a pot and add the julienned potato and onion. Bring it to a boil. (Note: While 800ml of broth is usually sufficient for 2 servings, perilla seeds thicken the soup considerably, so using 1 liter will ensure a generous and satisfying broth consistency.)
Step 4
Boil for about 5 minutes, or until the potatoes are partially cooked. Once the potatoes are somewhat tender, add the sliced shiitake mushrooms and continue to simmer.
Step 5
Add 1 teaspoon of minced garlic and stir it into the broth. The pungent aroma of garlic will enrich the soup’s flavor.
Step 6
Season the broth with 1 tablespoon of anchovy sauce (or fish sauce) for a boost of umami. While soy sauce can be used, anchovy sauce offers a deeper savory flavor.
Step 7
Now it’s time to add the sujebi dough. Even if the dough pieces have flour clinging to them, it’s crucial to separate each piece and drop them into the pot individually to prevent them from sticking together. (Tip: If you toss them in all at once, assuming the flour coating is enough, the dough pieces can clump together, making them difficult to separate later. Be careful!)
Step 8
Let the sujebi cook until they float to the surface and all ingredients are fully tender. Once the soup comes to a rolling boil, reduce the heat to medium-low and let it simmer until everything is cooked through.
Step 9
When all the ingredients are well-cooked, stir in the perilla seed powder. For 2 servings, about 40g provides a good consistency and flavor, but feel free to adjust to your preference. Simmer for another minute after adding the perilla seeds, then turn off the heat. I tend to prefer less salt, so it was perfectly seasoned for me as is, but if you find it bland, add salt to taste.
Step 10
Ladle the finished perilla seed sujebi into bowls. Arrange the sliced shiitake mushrooms attractively in the center as a garnish. Finally, sprinkle chopped fresh chives on top. If chives are unavailable, you can substitute them with green onions or omit them altogether. Enjoy a hearty and comforting meal with this warm bowl of perilla seed sujebi!
