Korean Perilla Seed Hand-torn Noodle Soup
Deulkkae sujebi is a Korean hand-torn noodle soup where rested wheat dough is pulled into thin, irregular pieces and dropped into an anchovy-kelp broth enriched with ground perilla seeds. The thirty-minute rest gives the dough enough elasticity to tear thin while keeping a satisfying chew once cooked. Potato and zucchini simmer alongside the dough, contributing sweetness and a soft texture to the bowl. The perilla powder turns the broth milky and opaque, filling each spoonful with a roasted, creamy depth. This is a rainy-day and winter staple in Korean home cooking, valued for its warmth and the hands-on simplicity of tearing the dough.
Adjust Servings
Instructions
- 1
Mix flour with salt and water, rest for 30 minutes.
- 2
Make anchovy kelp broth, add potatoes and zucchini.
- 3
Add perilla powder, tear dough into broth and cook through.
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