If you’re looking for a dish that feels like a warm hug for your internal organs, Deulgae-sujebi is the answer. Known in Korea as a "health-restoring" meal, this rustic soup features hand-pulled dough flakes swimming in a thick, velvety broth made from ground perilla seeds.
Perilla seeds are more than just a flavor powerhouse; they are packed with nutrients that specifically support liver function and overall vitality. Whether it's a rainy afternoon or a day when you need a gentle nutritional boost, this "superfood" soup offers a savory, nutty depth that refined dishes rarely achieve.
Recipe Overview
| Detail | Information |
| Cooking Time | 90 Minutes |
| Difficulty | Easy |
| Servings | 1 Person |
| Calories | 323.2 kcal |
Ingredients You Will Need
The Broth Base
Water: 800ml
Dried Kelp: 3g
Dried Anchovies (for broth): 6g
The Hand-Pulled Dough
Strong Flour: 60g
Water: 50ml
Salt: 0.5g
The Nutty Infusion & Garnish
Perilla Seed Powder: 20g
Zucchini: 26g
Oyster Mushrooms: 9g
Salt: 1g (for final seasoning)
Step-by-Step Culinary Guide
Extracting the Ocean’s Essence
Combine 800ml of water, dried kelp, and dried anchovies in a pot. Once the water reaches a boil, remove the kelp immediately to prevent bitterness. Let the anchovies simmer for another 30 minutes to develop a deep, foundational flavor.
Kneading the Soul
Mix the flour, 0.5g of salt, and 50ml of water to form the dough. Chef's Secret: Keep the dough slightly on the wetter/softer side. A moist dough results in a much silkier, more delicate texture once boiled. Let the dough rest (age) for 30 minutes.
The Perilla Transformation
Measure out 400ml of your prepared broth and stir in the perilla seed powder. Bring this mixture to a gentle boil. The broth will begin to thicken and turn into a creamy, opaque gold.
The Art of the Pull
Once the broth is bubbling, begin tearing pieces of the aged dough and dropping them in. Pro Tip: Lightly coat your hands with water or cooking oil before pulling the dough; this prevents it from sticking to your fingers and allows for thinner, more uniform flakes.
The Final Simmer
Add the sliced zucchini and oyster mushrooms. Season with 1g of salt (adjust to your preference). Once the vegetables are tender and the sujebi flakes float to the surface, your masterpiece is ready.
Detailed Nutritional Information (Per Serving)
| Nutrient | Amount |
| Total Calories | 323.2 kcal |
| Protein | 11.331 g |
| Total Fat | 8.963 g |
| Carbohydrates (Non-Fibrous) | 51.271 g |
| Dietary Fiber | 4.191 g |
| Sodium | 599.855 mg |
| Potassium | 476.225 mg |
| Folate | 81.243 ㎍ |
| Cholesterol | 0 mg |
Chef’s Tips and FAQ
Q: My dough is too tough. What happened?
A: You likely added too much flour or didn't let it rest long enough. The 30-minute aging process is crucial for gluten relaxation, which gives the sujebi its characteristic "soft-chew."
Q: Can I use different vegetables?
A: Absolutely. While zucchini and oyster mushrooms are traditional, sliced potatoes or shiitake mushrooms add wonderful earthiness to the perilla base.
Q: Why is perilla seed powder so good for you?
A: It is rich in Omega-3 fatty acids and gamma-tocopherol, which are excellent for skin health and, as traditionally noted, help support liver detoxification.
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