Mushroom Perilla Seed Dumpling Soup (Beoseot Deulkkae Sujebi)
How to Make Mushroom Perilla Seed Dumpling Soup with Thin Hand-Pulled Dough
A delightful Korean comfort food featuring delicate, thin hand-pulled dumplings in a clear, savory broth, enriched with the nutty aroma of perilla seeds. This soup is a perfect harmony of chewy dough, earthy mushrooms, and a wonderfully rich, nutty flavor profile.
Dumpling Dough Ingredients (Serves 4)- All-purpose flour or sujebi flour, 400g
- Water, 200ml
- Salt, 1/2 tsp
Main Ingredients- Shiitake mushrooms, 4 medium
- Ground perilla seeds, 3 Tbsp (generous amount)
- Soup soy sauce (Gukganjang), 2-3 Tbsp (adjust to taste)
- Salt, for seasoning
- Shiitake mushrooms, 4 medium
- Ground perilla seeds, 3 Tbsp (generous amount)
- Soup soy sauce (Gukganjang), 2-3 Tbsp (adjust to taste)
- Salt, for seasoning
Cooking Instructions
Step 1
Unlock the secret to a deep, rich broth! First, lightly toast the dried shrimp and dried anchovies in a dry pan over low heat for 2-3 minutes. This step removes any fishy odors and enhances their savory flavor and umami.
Step 2
Add the toasted shrimp and anchovies to a pot with about 1.5 liters of cold water. Also, add the cleaned dried kelp sheets. Remember to remove the kelp once the water begins to boil to prevent a bitter taste.
Step 3
To extract the full flavor, let the broth simmer, uncovered, over medium-low heat for at least 20 minutes. This allows the delicious essence of the anchovies and shrimp to infuse the water, creating a deeply flavorful base.
Step 4
While the broth is simmering, let’s prepare the delicious sujebi dough! In a bowl, combine the flour. Dissolve 1/2 tsp of salt in cold water and gradually add it to the flour, mixing until a cohesive dough forms. Aim for a soft, slightly sticky dough that doesn’t cling too much to your hands. Once mixed, cover the dough with plastic wrap and let it rest in the refrigerator for about 30 minutes; this will make it chewier.
Step 5
To create thin and chewy sujebi, take small portions of the rested dough. Lightly dust your hands with flour and stretch the dough thinly. You can either pull it thin with your fingers or use a rolling pin to achieve a very thin sheet. Thinner dough cooks faster and results in a more tender texture. Dust the stretched dough lightly with flour and stack to prevent sticking.
Step 6
Shiitake mushrooms add wonderful depth to this soup! Clean fresh shiitake mushrooms, remove the tough stems, and slice them thinly. (If using frozen shiitake, thaw them and slice.) Add the sliced mushrooms to the simmering broth and cook for a few minutes until their flavor and aroma meld with the soup.
Step 7
Shiitake mushrooms are truly a fantastic ingredient for adding umami to soups. Keeping a batch stored in your freezer means you can easily add their delightful flavor to any dish whenever you need it. They are incredibly versatile and convenient for long-term storage.
Step 8
Now, gently drop the thinly stretched sujebi pieces into the boiling broth, one by one. Stir gently to prevent them from sticking together. The dumplings are cooked when they float to the surface. Add 3 Tbsp of soup soy sauce and taste. Adjust the seasoning with salt as needed. For an extra nutty boost, stir in some perilla seed powder.
Step 9
Finally, generously stir in 3 Tbsp of ground perilla seeds. The nutty fragrance will fill the air as the broth becomes creamy and rich. The delicate sujebi dumplings pair exquisitely with the rich, nutty broth for an incredibly satisfying meal. Enjoy it piping hot!
