Deulkkaesujebi || Hand-pulled Dough in Perilla Seed Soup, 紫苏籽面片汤, 紫蘇籽面片湯, エゴマすいとん, 들깨수제비 Leave a comment

Deulkkaesujebi is a hearty Korean noodle soup that’s perfect for a cold day. It features chewy sujebi (hand-torn dough) in a rich and creamy sesame seed broth. The nutty flavor of sesame seeds, combined with the soft texture of the sujebi, creates a truly comforting and delicious dish.

Ingredients:

For the Broth:

• Sesame seeds
• Water
• Soy sauce
• Salt
• Garlic, minced
• Red pepper flakes (optional)

For the Sujebi:

• All-purpose flour
• Water
• Salt

Instructions:

1. Make the Sesame Seed Broth:
   • Toast sesame seeds in a dry skillet until fragrant.
   • Grind the toasted sesame seeds into a fine powder.
   • Boil water in a pot and add the sesame seed powder, soy sauce, salt, garlic, and red pepper flakes.
   • Bring to a boil, then reduce heat and simmer.
2. Make the Sujebi:
   • Mix flour, water, and salt to form a dough.
   • Knead the dough until smooth.
   • Roll out the dough and cut it into thin strips.
3. Cook the Sujebi:
   • Add the sujebi strips to the simmering broth.
   • Cook until the sujebi floats to the surface.
4. Serve:
   • Serve the deulkkaesujebi hot, garnished with chopped green onions.

Tips:

• For a richer flavor, you can add a spoonful of doenjang (fermented soybean paste) to the broth.
• Adjust the spice level by adding more or less red pepper flakes.
• You can also add other vegetables like mushrooms or spinach to the soup.