Savory Perilla Seed Sujebi
Golden Recipe for Chewy Sujebi Dough! Transform it into Rich Perilla Seed Sujebi. Enjoy a Hearty Meal While Listening to the Rain.
I don’t know why, but sujebi just tastes better on rainy days! How about overcoming the monsoon season with a bowl of hot, chewy sujebi? The amount of sujebi dough in this recipe makes about 4-5 servings, which is quite generous. You can increase the amount of broth and vegetables and adjust the seasoning accordingly to make more, depending on the number of people. Let’s make delicious sujebi, where the chewy texture meets the rich flavor of perilla seeds!
Sujebi Dough
- 500g glutinous wheat flour
- 1/3 Tbsp salt
- 1 Tbsp cooking oil or olive oil
- 280ml water
Perilla Seed Sujebi (Serves 4-5)
- 1L anchovy-kelp broth
- 1/2 onion
- 1 potato
- 1/4 zucchini
- 1/2 Tbsp dried shiitake mushrooms or shiitake mushroom powder
- 1 Tbsp minced garlic
- 1 Tbsp mirin (or cooking wine)
- 2 Tbsp fish sauce (or soy sauce for soup)
- 1/2 stalk green onion
- 1 cheongyang pepper (optional)
- 3 Tbsp ground perilla seeds
- 1 Tbsp perilla seed oil
- 1L anchovy-kelp broth
- 1/2 onion
- 1 potato
- 1/4 zucchini
- 1/2 Tbsp dried shiitake mushrooms or shiitake mushroom powder
- 1 Tbsp minced garlic
- 1 Tbsp mirin (or cooking wine)
- 2 Tbsp fish sauce (or soy sauce for soup)
- 1/2 stalk green onion
- 1 cheongyang pepper (optional)
- 3 Tbsp ground perilla seeds
- 1 Tbsp perilla seed oil
Cooking Instructions
Step 1
First, let’s make the sujebi dough. Dissolve 1/3 Tbsp of salt in 280ml of water. In a bowl with 500g of glutinous wheat flour, add 1 Tbsp of cooking oil. Gradually add the dissolved salt water while mixing, starting with a spoon or spatula. Once the mixture starts to clump together, begin kneading with your hands for about 5-10 minutes until a smooth, cohesive ball of dough forms. This kneading process is crucial for achieving that delightfully chewy texture.
Step 2
Divide the well-kneaded dough into 2-3 portions. Place each portion into an airtight container or a plastic bag and let it rest in the refrigerator for at least 30 minutes. This resting period allows the gluten to relax, resulting in an even chewier and more tender sujebi when cooked.
Step 3
Now, let’s prepare the flavorful broth for our sujebi. In a pot, bring 1L of water to a boil and add a sachet containing anchovies and dried kelp to make a clear broth. This homemade broth will form the delicious base of your sujebi soup.
Step 4
While the broth is simmering, prepare the vegetables. Slice the onion into strips or half-moons. Peel the potato and cut it into approximately 1cm thick slices or half-moons. Cut the zucchini into similar thicknesses, either half-moon or cube shapes. If using dried shiitake mushrooms, remove the stems and slice them thinly. Finely chop the cheongyang pepper if you prefer a bit of heat (you can omit this if you’re sensitive to spice).
Step 5
Once the broth is simmering, season it with 2 Tbsp of fish sauce (or soy sauce for soup) and 1 Tbsp of mirin. Taste and adjust seasoning if needed. If the broth has reduced significantly during simmering, you can add a little more hot water to reach your desired consistency.
Step 6
It’s time to add the chewy sujebi! Reduce the heat to medium-low. Take about half of one dough portion and thinly stretch or pinch pieces of dough directly into the simmering broth. Stretching or pinching the dough thinly will ensure it cooks quickly and has a tender texture. This amount should be sufficient for 1-2 servings.
Step 7
As the sujebi pieces begin to float to the surface, indicating they are cooking, add the prepared vegetables (potato, onion, zucchini) to the pot. If you’re using dried shiitake mushrooms or shiitake mushroom powder, add them now to enhance the flavor. Let everything simmer together until the vegetables are tender.
Step 8
When the soup comes to a boil again, stir in the shiitake mushroom powder (if using) and 1 Tbsp of minced garlic. Continue to simmer for another 5-7 minutes, or until the potatoes are cooked through and the sujebi is tender. Taste the broth and adjust the seasoning with a little more fish sauce if it’s too bland, or a splash of water if it’s too salty. Finally, add the chopped green onion and cheongyang pepper, and simmer for another minute. Your basic sujebi is ready! Now, let’s transform it into perilla seed sujebi.
Step 9
To make our delicious perilla seed sujebi, stir in 3 Tbsp of ground perilla seeds and 1 Tbsp of perilla seed oil into the finished sujebi. Let it simmer for just 1-2 more minutes. The rich, nutty aroma of the perilla seeds will infuse the broth, creating a deeply satisfying flavor. You can add the perilla seed oil just before turning off the heat, or drizzle it over the sujebi after serving for an extra burst of flavor. Enjoy a warm and comforting bowl of perilla seed sujebi on a rainy day!
