Rich & Nutty Perilla Seed Kalguksu & Sujebi (Noodle & Dumpling Soup)
Make Delicious Perilla Seed Kalguksu and Sujebi Easily at Home!
Hello, this is Jimploy! I absolutely love perilla seed kalguksu and sujebi, but eating out can get expensive, so I decided to make it myself! It’s so delicious, you won’t need to go to a restaurant anymore. Give it a try! 🙂
Ingredients- 1.5 cups all-purpose flour (about 2 large handfuls)
- 1/4 cup water for dough
- 4 mug cups water for broth (approx. 800ml)
- 1/2 tbsp minced garlic
- 1/3 tbsp fish sauce (or soy sauce for soup)
- 2 servings of store-bought kalguksu noodles
- 5 tbsp perilla seed powder
- 2-3 medium potatoes
- 3 shiitake mushrooms
Cooking Instructions
Step 1
First, let’s prepare the dough for the sujebi (hand-pulled dumplings) and the kalguksu (knife-cut noodles). In a bowl, add 1.5 cups of all-purpose flour, which is about two large handfuls.
Step 2
Add 1/4 cup of water for the dough and start mixing with your hands. If the dough seems too stiff, gradually add a little more water. Then, knead the dough by pressing down with the palm of your hand for about 5 minutes until it becomes smooth.
Step 3
The more you knead the dough, the chewier and more elastic the noodles and dumplings will become, leading to a tastier dish.
Step 4
Once the dough is well-kneaded, flatten it and place it in a plastic bag. Let it rest and mature in the refrigerator for at least 30 minutes to 1 hour. This resting period helps to make the dough more tender.
Step 5
Now, let’s prepare the vegetables for the soup. Peel the potatoes and slice them into long, thin matchsticks.
Step 6
Trim the stems off the shiitake mushrooms and slice them thinly as well. If you’re using dried shiitake mushrooms, make sure to rehydrate them by soaking them in water beforehand.
Step 7
In a pot, bring 4 mug cups of water to a boil for the broth. Once the water is at a rolling boil, add the sliced potatoes and shiitake mushrooms and let them cook. When the vegetables are somewhat tender, stir in 1/2 tablespoon of minced garlic and 1/3 tablespoon of fish sauce. Fish sauce adds umami, but be careful not to add too much, as it can make the broth taste sour. Adjust the amount to your preference.
Step 8
While the broth is boiling vigorously, take pieces of the rested dough and drop them into the pot. Stretching the dough thinly before dropping it will result in softer, more tender sujebi. We add sujebi first because they take slightly longer to cook than kalguksu noodles.
Step 9
Place the store-bought kalguksu noodles in a colander and rinse them lightly with water while gently separating them. This helps remove excess starch from the noodles, which can cause them to clump together in the soup. Rinsing prevents the noodles from sticking and ensures they cook smoothly. Then, add the prepared noodles to the pot.
Step 10
Finally, stir in 5 tablespoons of rich perilla seed powder. To ensure the powder dissolves smoothly and doesn’t clump, add it in 1-2 tablespoon increments while stirring continuously with a ladle. Continue to simmer for another 2-3 minutes until all ingredients are cooked through.
Step 11
Serve your delicious perilla seed kalguksu and sujebi hot! The combination of chewy noodles, tender dumplings, and the rich, nutty broth makes for a hearty and satisfying meal.
