Jung Ho-gyun's Pistachio Perilla Seed Sujebi

Name: Jung Ho-gyun's Pistachio Perilla Seed Sujebi
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 160g flour; 40g pistachio powder; 200ml water; 500ml beef bone broth; 4 tbsp perilla seed powder; 1 tsp perilla oil; a pinch of salt

A unique sujebi featuring thinly pulled dough with pistachio bits, paired with a rich beef bone and perilla seed broth.

30 min Difficulty Normal Noodles & bunsik

Main ingredients

flour pistachios beef bone broth perilla seed powder perilla oil

Ingredients needed

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flour pistachios beef bone broth perilla seed powder perilla oil

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2 servings

Recipe

Mix flour and pistachio powder in an 8:2 ratio, then add an equal amount of water and knead into a chewy sujebi dough.
After kneading, wrap the dough in plastic and continue kneading to prevent sticking.
Pour store-bought beef bone broth into a pot, add perilla seed powder, and stir well while bringing to a boil.
Tear the sujebi dough into very thin pieces by hand and drop them one by one into the boiling broth.
Season with salt and simmer for 2 more minutes until the sujebi is cooked and the broth thickens.
Ladle into a bowl, then top with crushed pistachios and a drop of perilla oil to finish.

Mix flour, pistachio powder, and water to make a thin sujebi dough.
Dissolve perilla seed powder in beef bone broth and tear the dough into thin pieces.
Boil until thickened, then finish with perilla oil and pistachios.

Cooking tips

Perilla seed powder stored for a long time can develop a grassy smell, so lightly toasting it in a dry pan before use will eliminate any off-odors.
Tearing the sujebi dough very thinly, rather than roughly, allows the thick perilla seed broth to cling better, making it much more delicious.