Jung Ho-gyun's Pistachio Perilla Seed Sujebi
A unique sujebi featuring thinly pulled dough with pistachio bits, paired with a rich beef bone and perilla seed broth.
Ingredients needed 2 servings
Recipe
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.
Recommended for
- Those who enjoy rich and thick perilla seed soup dishes.
- Those who want to try a special delicacy sujebi using nuts.
- Those who want to make a simple yet hearty one-bowl meal using beef bone broth.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Aha Bujang's Super Simple Perilla Seed Sujebi
- Aha Bujang's Perilla Seed Sujebi
- Okjubu's Dumpling Wrappers Perilla Seed Japchae
- YOOXICMAN's Sicilian Pistachio Pecorino Pasta
- Jang Ho-jun's Tofu Pistachio Shiraae
- Kim Milan's Pistachio-Crusted Salmon Steak
- Fabri's Vanilla Pistachio Songpyeon
- Baek Jong-won's Kimchi Sujebi
- Okjubu's Homemade Dumplings
- Kim Dae-seok's Seaweed Japchae Noodles
