perilla seed leek sujebi
It's a perilla leek sujebi that makes your body warm while savory.
3 serving
Within 30 minutes
μ˜ˆμœν¬λΉ„
Ingredients
  • Flour
    3cup
  • Salt
    1ts
  • Water
    2/3cup
  • leek
    100g
  • Shiitake mushroom
    4ea
  • Young squash
    1/3ea
  • leek
    2/3ea
  • perilla powder
    1cup
  • glutinous rice flour
    1TS
  • anchovy broth
    8cup
  • Korean style soy sauce
    2ts
  • Salt
    1ts
Cooking Steps
STEP 1/8
Wash the chives thoroughly and cut them into appropriate sizes.
STEP 2/8
Add 2/3 cup water and chives and grind finely in blender.
STEP 3/8
Knead flour, salt, and chives in a bowl.
STEP 4/8
Remove the bottom of the shiitake mushroom and slice it thinly, and slice the zucchini into 0.5cm thick pieces. Please cut the green onions sideways and prepare perilla seed powder. For your information, please prepare finely ground perilla powder.
STEP 5/8
Mix glutinous rice flour and perilla powder well with 1 cup of anchovy kelp stock to give the soup a thickening.
STEP 6/8
Pour 7 cups of anchovy kelp stock into a pot and bring to a boil.
STEP 7/8
When the broth boils, scoop out the dough and add it.
STEP 8/8
Add zucchini and shiitake mushrooms, add perilla powder broth and simmer stirring occasionally. It can stick because of the sticky rice powder. Lastly, season with soy sauce and salt, add green onions, boil it again, and put it in a bowl.
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