Korean Perilla Seed Hand-torn Noodle Soup
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 3 servings
- Ingredients
- 6
About this dish
Deulkkae sujebi is a Korean hand-torn noodle soup made by pulling rested wheat dough into thin, rough-edged pieces and simmering them in an anchovy-kelp broth enriched with ground perilla seeds.
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Resting the dough for at least thirty minutes relaxes the gluten and is what allows it to be stretched thin by hand without snapping back; the thinner each piece, the more quickly it cooks through in the hot broth while still retaining a satisfying, elastic chew. Potato simmers alongside the dough and slowly breaks down, releasing starch that gives the broth a natural body without any thickener added. Zucchini contributes a mild sweetness and a soft texture that contrasts with the chewy dough pieces. When the ground perilla powder is stirred into the broth, it dissolves to form a milky, opaque liquid with a roasted, nutty depth that coats the tongue in every spoonful. The dish is a staple of Korean home cooking on rainy days and cold winter evenings, prized for the warmth it delivers and for the hands-on simplicity of tearing the dough directly into the pot.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Mix 300g wheat flour with 1 teaspoon salt, adding water gradually until the dough comes together.
Knead until the surface looks smooth and the dough feels elastic rather than crumbly or sticky.
- 2Step
Place the dough in a plastic bag and rest it for at least 30 minutes.
It is ready when a pulled edge stretches without snapping back immediately, which makes thin hand-torn pieces easier to form.
- 3Control
Add 20g dried anchovies and 10g kelp to 1.5L water and simmer over medium heat for 15 minutes.
Remove the solids cleanly so the broth stays clear before the vegetables and dough go in.
- 4Control
Cut 2 potatoes and 1 zucchini into about 2cm pieces and add them to the broth.
Simmer until the potato edges turn slightly translucent and the broth gains body from the released starch.
- 5Control
Tear the rested dough as thinly as possible by hand and drop each piece directly into the simmering broth.
Stir gently as you add it so the pieces do not stick together, then cook for about 5 minutes.
- 6Finish
When the sujebi pieces float and their edges look slightly translucent, stir in 5 tablespoons perilla seed powder.
Once the broth turns milky and opaque, season with soup soy sauce and salt to finish.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Gluten-rested wheat dough is torn by hand into a milky, nutty deulkkae perilla seed and anchovy soup.
- Finish cue
- Once the broth turns milky and opaque, season with soup soy sauce and salt to finish.
- Avoid this
- Stir gently as you add it so the pieces do not stick together, then cook for about 5 minutes.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
55min, 6 ingredients
Category median
35min, 9 ingredients
Based on 233 recipes
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