Korean Perilla Seed Hand-torn Noodle Soup
Quick answer
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 wi...
What makes this special
- Gluten-rested wheat dough is torn by hand into a milky, nutty deulkkae perilla seed and anchovy soup.
- Dough rested 30 minutes lets gluten relax for easy hand-tearing into thin pieces
- Perilla powder dissolved in simmering broth turns it milky white, a visual cue it's ready
Key ingredients
Core cooking flow
- 1 Mix 300g wheat flour with 1 teaspoon salt, adding water gradually until the dough comes together.
- 2 Place the dough in a plastic bag and rest it for at least 30 minutes.
- 3 Add 20g dried anchovies and 10g kelp to 1.5L water and simmer over medium heat for 15 minutes.
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. 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.
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
Recipes That Go Well With This
More Noodles →Based on shared ingredients and meal pairing
Korean Clear Noodle Soup (Anchovy Broth Somyeon)
Mul guksu is a Korean noodle soup where thin somyeon noodles sit in a clear anchovy-kelp broth, served warm or chilled as a refreshing summer meal. The broth is made by simmering dried anchovies with heads and innards removed, along with kelp, green onion, and garlic, for about fifteen minutes over medium heat. Briefly dry-toasting the anchovies in a pan before boiling reduces any fishiness and adds a subtle nuttiness to the base. Seasoning with salt and chilling the broth before serving heightens the clean, cooling quality that makes this soup appealing in hot weather. Somyeon noodles are boiled and rinsed several times in cold water to strip away surface starch, which keeps the strands translucent, separate, and satisfyingly bouncy rather than clumped and gluey. The chilled broth poured over the rinsed noodles stays clear and light, not clouded by starch. Dried seaweed flakes and sesame seeds add a briny nuttiness, sliced green onion provides a sharp aromatic contrast against the mild broth, and a drizzle of sesame oil rounds everything off. This soup is equally good served warm with a hot broth or cold with an iced one, and works as a light lunch that satisfies without weighing down.
Korean Perilla Seed Kalguksu
Perilla kalguksu is a Korean noodle soup where ground perilla seeds give the broth a distinctly nutty, creamy quality. Potatoes are simmered first to release starch, naturally thickening the liquid before the noodles go in. Onion and garlic add mild sweetness, and soup soy sauce seasons the bowl without darkening the color. The perilla powder is stirred in near the end of cooking to preserve its fragrance. The main ingredients are fresh kalguksu noodles, ground perilla seeds, potato, and onion, and the recipe depends on careful handling of noodle cooking time and sauce thickness.
Korean Lotus Root Salad (Sweet and Sour Vinegar Soy Dressing)
Thinly sliced lotus root is blanched in vinegar water to keep its bright white color, then tossed in a sweet-and-sour dressing of soy sauce, vinegar, and sugar. The honeycomb cross-section of each slice traps seasoning in its holes, distributing flavor evenly with every bite. A finishing sprinkle of sesame seeds adds a toasted aroma that complements the crisp, snappy texture. Because the dish stays dry rather than releasing liquid, it holds up well in packed lunches without turning soggy. Controlling texture and final seasoning helps the ingredients cook evenly while keeping the final seasoning balanced.
Korean Pork Noodle Soup (Jeju Milky Pork Bone Broth Noodles)
Gogi-guksu is a noodle soup from Jeju Island built on a long-simmered pork bone broth. Hours of boiling coax the collagen and marrow from the bones, turning the liquid milky-white and giving it a rich, full-bodied character that carries deep pork flavor in every spoonful. Green onion and garlic added to the pot during cooking suppress the gamey edge of the bones while rounding the flavor into something cleaner and more balanced. A single spoonful of doenjang stirred in before serving introduces fermented soybean depth that elevates the broth well beyond a simple bone stock. Thin somyeon noodles are cooked separately and rinsed under cold water after draining to wash off excess starch, which keeps them springy and distinct when submerged in the hot broth rather than turning soft and clumpy. In Jeju, sliced pork bossam is traditionally placed on top of the noodles before serving, and the combination of tender boiled pork and the opaque, warming broth makes this one of the most comforting bowls in the island's food tradition.
Serve with this
Korean Beoseot Deulkkae Jeon (Mushroom Perilla Pancake)
Mushroom and perilla seed jeon brings together oyster mushrooms and shiitake, sliced thin and folded into a batter built on perilla seed powder and a splash of soy sauce. Perilla seeds carry a heavier, slightly bitter nuttiness compared to sesame, and that quality anchors the earthy depth of the mushrooms rather than competing with it. Seasoning the batter directly with soy sauce means the pancake holds its own without a dipping sauce, though one on the side does not go amiss. Frying with enough oil gives the exterior a thin, crisp shell while the mushroom filling stays moist inside. Oyster mushrooms torn along their grain develop a pleasantly chewy bite as they cook; shiitake sliced fine distribute evenly so the whole pancake cooks at the same rate. It works as a makgeolli pairing or a straightforward side, and holds up well at room temperature - the perilla aroma actually deepens as it cools.
Yam Woon Sen (Thai Glass Noodle Salad with Shrimp)
Yam woon sen is a Thai glass noodle salad where soaked and briefly boiled mung bean noodles are tossed with blanched shrimp, sliced red onion, diagonally cut celery, and chopped cilantro in a dressing of lime juice, fish sauce, and palm sugar. The noodles are soaked in warm water for ten minutes, then boiled for just two minutes to maintain their chewy, springy texture - rinsing in cold water immediately after removes surface starch and prevents clumping. The shrimp need only a two-minute blanch to reach a firm, bouncy doneness; any longer and they turn rubbery. The dressing builds three layers simultaneously - fish sauce for salty depth, lime juice for bright acidity, and palm sugar for a caramel sweetness - creating the complex balance characteristic of Thai cuisine. Cilantro provides a fresh, herbal finish.
Korean Green Onion Kimchi
Daepa kimchi is made by cutting large green onions into six- to seven-centimeter lengths and coating them in a paste of gochugaru, anchovy fish sauce, soy sauce, plum extract, and glutinous rice paste. The rice paste acts as a binding agent that keeps the seasoning adhered to the onion surfaces through the entire fermentation period rather than pooling at the bottom of the container. Handling the stalks carefully so they do not bend or split is important for keeping each piece intact, and splitting the thicker white portions lengthwise down the center gives the paste more exposed surface area to penetrate. Eight hours of room-temperature fermentation followed by two days in the refrigerator brings the kimchi to its best point, when the sharp bite of the green onion and the deep fermented umami of the fish sauce have worked fully into each stalk. Daepa kimchi is a natural pairing with grilled pork belly or boiled pork, and it also makes a practical use for green onions before they go past their prime.
Similar recipes
Korean Rice Cake Dumpling Noodle Soup
Tteok-mandu-guk-myeon combines sliced rice cakes, dumplings, and thin somyeon noodles in a rich beef bone broth. Each component contributes a different texture - chewy rice cakes, plump filled dumplings, and soft noodles - making the bowl substantial. The broth is typically garnished with egg strips, shredded seaweed, and scallions. This dish merges two traditional Korean soups (tteokguk and manduguk) into a single, filling meal. Using store-bought dumplings and pre-made broth, it can be ready in under 40 minutes.
Korean Perilla Seed Porridge
Deulkkae juk is a traditional Korean porridge made by blending toasted perilla seeds into a smooth liquid and simmering it with soaked rice. Toasting the seeds beforehand unlocks a deep, earthy nuttiness that defines every spoonful of the finished porridge. The rice is first stir-fried briefly in sesame oil, then the perilla liquid is poured in and the mixture is stirred over low heat until the starch from the rice and the natural oils from the seeds combine into a thick, creamy consistency. Salt is the only seasoning needed - the perilla carries enough flavor on its own to make the bowl complete. The porridge is easy to digest and coats the stomach gently, making it suitable as a morning meal or a restorative dish during illness. In Korean tradition, deulkkae juk has long served as a warming winter food, valued for its ability to nourish without burdening the body.
Gamjaguk (Potato Doenjang Anchovy Soup)
Gamjaguk is a clear, mild Korean soup built on a foundation of anchovy stock with potatoes as the main ingredient, seasoned with either doenjang or plain salt. As the potatoes cook through, they release starch gradually into the broth, giving it a subtle body that makes each spoonful feel substantial without turning the liquid cloudy. When doenjang is used, the fermented paste contributes a layered, earthy savoriness that wraps around the gentle sweetness of the potato. Seasoning with salt alone lets the potato's natural, unadorned flavor stand at the center without competition. Garlic and green onion are added as the aromatic base, providing a mild, savory fragrance that keeps the broth from tasting flat. A handful of zucchini slices added midway through cooking introduces a soft, yielding texture and a touch of pale green color. The potatoes need to be pulled from heat at the point when a chopstick slides through without resistance, because overcooking breaks them apart and muddies the broth. With only a few ingredients required, this soup comes together quickly even when the refrigerator is nearly empty, which is part of why it appears on Korean tables more consistently than almost any other soup.