Hearty Whole Wheat Perilla Seed Bibim Sujebi
Our Whole Wheat Perilla Seed Bibim Sujebi Recipe
Enjoy a wholesome and flavorful Bibim Sujebi made with chewy sujebi dough crafted from our whole wheat flour. We’ve elevated the savory notes with generous amounts of perilla oil, perilla seed powder, and whole perilla seeds. Served alongside fresh vegetable noodles, this dish offers a light yet satisfying meal. The nutty aroma of perilla seeds, combined with the diverse textures of vegetables, creates a delightful culinary experience perfect for all ages.
Sujebi Dough
- 1 cup whole wheat flour (our brand)
- 6 Tbsp water
- Pinch of salt
Cooking Instructions
Step 1
First, let’s prepare the sujebi dough. Using our whole wheat flour will result in a chewier texture and a more robust flavor.
Step 2
In a bowl, combine the whole wheat flour with a pinch of salt. Gradually add water while mixing until the flour forms a cohesive dough. Be careful not to make the dough too sticky. Once a dough ball forms, cover it with plastic wrap or a damp kitchen towel and let it rest at room temperature for at least 30 minutes. This resting period will make the dough smoother and easier to handle.
Step 3
Now, let’s prepare the vegetable toppings. In a separate small bowl, lightly beat the egg with a pinch of salt. Heat a lightly oiled non-stick pan over medium-low heat and pour in the beaten egg to make a thin omelet. Cook gently to prevent burning and achieve a beautiful golden color.
Step 4
Once the egg omelet has cooled slightly, roll it up tightly and slice it into thin strips to create egg ribbons. Slicing them thinly will make the presentation more elegant and eating more enjoyable.
Step 5
Wash the zucchini and carrot thoroughly, removing any seeds from the zucchini. Julienne them into long, thin strands resembling noodles. Sprinkle the julienned vegetables with a pinch of salt and let them sit for about 10 minutes to draw out moisture. Afterward, gently pat them dry with paper towels to remove excess water. This step prevents the vegetables from becoming watery when sautéed.
Step 6
Heat a lightly oiled pan over medium-high heat. Add the julienned zucchini and carrot (after patting them dry) and stir-fry them quickly until they are slightly softened but still retain a bit of crispness. Avoid overcooking, as you want to preserve their fresh texture.
Step 7
In a large mixing bowl, combine the sautéed zucchini and carrot along with the julienned egg ribbons. Add the dressing ingredients: soy sauce, perilla oil, and whole perilla seeds. Gently mix everything together with your hands until well combined.
Step 8
It’s time to cook the sujebi. Bring a pot of generously salted water to a rolling boil. Using a spoon or your fingers, carefully drop small pieces of the rested dough into the boiling water. The sujebi are cooked when they float to the surface. Once they float, immediately scoop them out with a slotted spoon and drain them well. Ensure the dough pieces are spaced apart in the water to prevent them from sticking together.
Step 9
In a separate bowl, place the cooked and drained sujebi. Add perilla oil and dehulled perilla seed powder. Gently toss and mix until the sujebi are evenly coated with the nutty perilla dressing. This step infuses the sujebi with a rich, savory flavor.
Step 10
Arrange the perilla-seasoned sujebi attractively in serving bowls. Top generously with the prepared sautéed vegetable mixture and a sprinkle of shredded roasted seaweed (Gim). Your delicious and healthy Our Whole Wheat Perilla Seed Bibim Sujebi is now ready to be enjoyed!
