Creamy Perilla Seed Noodles (Deulkkae Sujebi)
Hearty and Nutty Perilla Seed Hand-Pulled Dough Soup
After watching TV, my child suddenly declared, ‘I think I’ll make perilla seed sujebi tomorrow!’ Since all the ingredients were conveniently at home, I readily agreed! Planning to serve it for dinner, I started by making the broth and kneading the dough before heading out, then let it rest in the refrigerator. Upon returning, we enjoyed a simple yet satisfying meal of this aromatic perilla seed sujebi.^^
Main Ingredients- Perilla seeds 1 bowl (rice bowl size)
- Flour 1.5 bowls (guk bowl size)
- 1 stalk Green onion
- 1/2 Onion
- 1/2 fistful Dried anchovies for broth
- Shiitake mushrooms, a little
- Kelp, a little
- Radish, a little
Seasoning- Soup soy sauce, to taste
- Salt, a pinch
- Soup soy sauce, to taste
- Salt, a pinch
Cooking Instructions
Step 1
Combine water, dried anchovies, kelp, radish, onion, and shiitake mushrooms in a pot. Simmer for about 30 minutes to create a flavorful broth. For a less fishy taste, you can lightly toast the anchovies before adding them. Once the broth is ready, remove the solids and set aside the clear liquid.
Step 2
In a large bowl, place the flour. Gradually add water while mixing until a smooth, pliable dough forms. The key is to achieve the right consistency – not too sticky and not too dry. Cover the dough tightly with plastic wrap or place it in an airtight container, and let it rest and mature in the refrigerator for at least 1 to 2 hours. I prepared mine in the morning to use for dinner.
Step 3
Once the clear broth begins to boil, prepare the rested dough. Lightly wet your hands to prevent sticking, then pinch off small pieces of dough. Gently stretch each piece as thinly as possible into bite-sized portions and carefully drop them into the boiling broth. Well-rested dough will stretch beautifully and easily.
Step 4
When the sujebi floats to the surface, indicating they are cooked, add the chopped green onions and generously stir in the perilla seeds. Don’t be shy with the perilla seeds – the more you add, the richer and nuttier the flavor will be. For added texture and flavor, consider adding thinly sliced zucchini or fresh shiitake mushrooms when you add the sujebi. Finally, season with soup soy sauce and a pinch of salt to your preference.
