Perilla Seed Sujebi (Hand-pulled Dough Soup)

Name: Perilla Seed Sujebi (Hand-pulled Dough Soup)
Total time: 2 h 37 min
Cuisine: Korean
Ingredients: Mushroom 2 (50g); Green onion 1 stalk; Onion 1/4 (60g); Cheongyang chili pepper 1 pepper; Potato 1/2 (60g); Black pepper A little; Dried seaweed flakes A little; Anchovy stock pack 1; Water 6C (1.2L); Flour 1C (200g); Salt 1/4 tsp; Cooking oil 1/2 tbsp; Water 70mL; Minced garlic 1 tsp; Soup soy sauce 1 tsp; Tuna fish sauce 1 tbsp; Perilla seed powder 1/2 cup; Anchovy stock 5C (1L)

A recipe for perilla seed sujebi characterized by its savory, chewy, and thin dough.

KoreanSoup & Stew

⏱️ 157 min total📝 8 steps

🍳 Start Cooking

What You'll Need

Mushroom2 (50g)

Green onion1 stalk

Onion1/4 (60g)

Cheongyang chili pepper1 pepper

Potato1/2 (60g)

Black pepperA little

Dried seaweed flakesA little

Anchovy stock pack1

Water6C (1.2L)

Flour1C (200g)

Salt1/4 tsp

Cooking oil1/2 tbsp

Water70mL

Minced garlic1 tsp

Soup soy sauce1 tsp

Tuna fish sauce1 tbsp

Perilla seed powder1/2 cup

Anchovy stock5C (1L)

Instructions

Make the broth by boiling water and the anchovy stock pack in a pot.

⏱️ 7m 0s

Cut the shiitake mushrooms, green onion, onion, Cheongyang chili pepper, and potato into appropriate sizes.

In a bowl, mix the flour, salt, lukewarm water, and cooking oil, then knead by hand.

Place the finished dough in a plastic bag and let it rest in the refrigerator for 2 to 3 hours.

⏱️ 150m 0s

Remove the anchovy stock pack from the broth, and add the hard vegetables, potato and mushrooms, first.

Place the rested dough on a cutting board and roll it out evenly with a rolling pin.

Tear the dough into large pieces and add them to the boiling broth.

When the dough rises and becomes translucent, add the sliced green onion, Cheongyang chili pepper, minced garlic, tuna fish sauce, and perilla seed powder, then boil for a little longer to finish.