Korean Perilla Seed Hand-torn Noodle Soup
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 3 servings
- Ingredients
- 9
About this dish
Pieces of rested wheat dough, stretched thin by hand and torn straight into the pot, cook into chewy, rough-edged dumplings in an anchovy-kelp broth.
Read more
Letting the dough rest allows it to stretch without snapping back, and the thinner each piece, the faster it cooks while keeping its bite. Potato releases starch that gives the soup natural body, and ground perilla seed turns it milky and nutty. It is a rainy-day staple in Korean home cooking.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Knife-cut Noodle Soup
potato, zucchini
Korean Banquet Noodles (Thin Noodles in Anchovy Kelp Broth)
zucchini, kelp
Korean Pan-fried Zucchini Jeon
wheat flour, zucchini