AI-generated imageDeulkkae Sujebi: Korean Perilla-Potato Hand-Torn Noodle Soup (3)
Hand-torn wheat dough and potatoes simmer in an anchovy broth finished with nutty ground perilla seeds, unlike clear sujebi.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Gradually add 150 mL water to flour and 1/2 tsp salt; knead into one cohesive dough.
- 02
Cover and chill the dough for about 30 minutes. Slice potato thinly; prepare zucchini and onion.
- 03
Simmer cleaned dried anchovies and kelp in 1.5 L water. Remove kelp first, then remove anchovies after extracting flavor.
- 04
Simmer potato slices in the stock until their edges start to look translucent.
- 05
Stretch the dough into thin small pieces and tear into the boiling soup, stirring to prevent sticking.
- 06
Add zucchini, onion and garlic. Simmer until noodle pieces float and are fully cooked; cut a thick piece to check for a raw center.
- 07
Stir perilla powder into a ladle of hot broth, add it back and simmer gently. Adjust salt with 1 tbsp soup soy sauce and a little salt.
Helpful source links
Before you cook
Check wheat, fish (anchovy), soy and possible wheat in soy sauce. Cook dough through and refrigerate leftovers within two hours. Avoid perilla if allergic.
Allergens: WHEAT: flour, possibly soup soy sauce, FISH: anchovy stock, SOY: soup soy sauce, PERILLA SEEDS: individual sensitivity
Image & source credits
AI-generated image.
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