AI-generated imageAcorn-Flour Sujebi in Perilla Broth (3 servings)
A Korean hand-torn noodle soup made with food-grade acorn flour, wheat flour, potatoes, oyster mushrooms, zucchini and ground perilla seeds. It is a home adaptation, not a tested restaurant recipe.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Combine 150 g wheat flour, 50 g food-grade acorn flour and 1/4 tsp salt in a bowl.
- 02
Add 120–130 mL water gradually, knead until a cohesive dough forms, cover and rest in the refrigerator for about 30 minutes.
- 03
Slice potato and zucchini into thin half-moons, julienne the carrot, shred the oyster mushrooms and slice the green onion.
- 04
Bring 1.2 L water to a boil. If using stock tablets, dissolve the amount indicated for this water volume. Add the potato first.
- 05
When the potato is partly tender, add zucchini and carrot. Tear the rested dough into small, thin pieces directly into the simmering broth, stirring gently to prevent sticking.
- 06
Simmer until the torn dough is fully cooked through with no raw floury center. Add oyster mushrooms and green onion; continue simmering until the mushrooms are fully cooked.
- 07
Mix 4 tbsp ground perilla with a ladle of broth, add back to the pot and stir. Taste before adding salt, as stock tablets may already be salty.
Helpful source links
Before you cook
Use commercially processed food-grade acorn flour, not freshly ground untreated acorns. Contains wheat; check stock tablet labels for fish, soy or wheat. Cook the dough throughout, and refrigerate leftovers in shallow containers within two hours.
Allergens: 밀(밀가루), 육수 코인은 제품에 따라 생선·대두·밀 등 포함 가능(표시 확인), 들깨 알레르기나 종자 민감성이 있으면 피할 것
Image & source credits
AI-generated image.
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