Deulkkae Sujebi

About the dish

Sujebi is humble fare — wheat dough torn by hand straight into a simmering pot — steeped in memories of leaner times when it kept families fed. Stirred through with ground perilla seeds for extra nuttiness, deulkkae sujebi is regional comfort at its warmest.

Key ingredient

Perilla seeds (deulkkae) — a nourishing tonic that helps slow the aging of blood vessels and guard against heart disease and clots; also prized for glowing skin, glossy hair and recovery from fatigue or childbirth. Harvested in October, mainly from Gapyeong.

Ingredients

Main: wheat-flour dough, ground perilla seeds, potato, zucchini, scallion, kelp broth · Seasoning: minced garlic, soup soy sauce, salt

Simple recipe

1. Make the wheat dough and let it rest.
2. Draw a broth from anchovies and kelp.
3. Tear the dough into thin pieces and drop them in to cook.
4. Add the potato and zucchini.
5. Stir in the ground perilla seeds and serve nutty and hot.

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A Glass · Traditional pairing