Soup & Stew

Perilla Sujebi with Root Vegetables & Rice Balls

Name: Perilla Sujebi with Root Vegetables & Rice Balls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 g Dried kelp (dasima); 250 g Water; 20 g Potato; 20 g Lotus root; 2 g Dried seaweed (miyeok); 40 g Glutinous rice flour; 25 g Water; 0.1 g Salt; 5 g Perilla oil; 15 g Minced garlic; 50 g Perilla seed powder; 5 g Soup soy sauce (guk-ganjang)

뿌리채소들깨수제비

A thick perilla-seed soup with potato, lotus root, seaweed and chewy glutinous rice balls (saealsim). Seaweed, potato and lotus root are rich in potassium, which helps flush out sodium, and perilla seed powder adds a nutty flavor in place of salt.

📝 Step-by-Step Instructions

Bring the kelp and 250 g of water to a boil over medium heat, then remove the kelp.

Perilla Sujebi with Root Vegetables & Rice Balls — step 1

Peel and dice the potato and lotus root and rinse in water to remove the starch.

Perilla Sujebi with Root Vegetables & Rice Balls — step 2

Soak the dried seaweed in lukewarm water, rub it vigorously by hand and cut into bite-sized pieces.

Perilla Sujebi with Root Vegetables & Rice Balls — step 3

Knead the glutinous rice flour with 25 g of water and the salt and roll into small balls.

Perilla Sujebi with Root Vegetables & Rice Balls — step 4

Heat the perilla oil in a pot and stir-fry the seaweed and garlic, then add the kelp stock, potato and lotus root and bring to a boil.

Perilla Sujebi with Root Vegetables & Rice Balls — step 5

When the potato is nearly cooked, add the rice balls and cook through, then stir in the perilla seed powder and season with the soup soy sauce.

Perilla Sujebi with Root Vegetables & Rice Balls — step 6

📊 Nutrition Facts (per serving)

276.1Calories (kcal)

9.2 gCarbs

3.3 gProtein

4.6 gFat

680.5 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.