Perilla Leave Sujebi (Korean one-pot hand torn noodle soup)

With the refreshing perilla leave flavors and the chewy texture, Perilla Leave Sujebi can be a special dish for you.

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INGREDIENTS

Potato100 g, Carrot25 g, Squash50 g, Green onion10 g, Salt10 g, Water1500 ml, Chopped garlic5 g, Flour (all purpose)200 g, Sesame20 g, Raw anchovies10 ea, Dried seaweed(kelp)12X12 cm

TIPIf you use carrot, spinach, garlic chive, or paprika, instead of perilla leaves, you can make sujebi of different colors.

METHOD

1. Rinse perilla leaves in running water and chop them out.
2. Cut all the other ingredients into pieces.
3. Blend the chopped perilla leaves with water.
4. Add flour to your mix and blend again.
5. To make a soup, boil 2000ml water with raw anchovies and dried seaweed at a middle temperature.
6. Put the chopped potatoes into the soup pot. When the soup starts to boil off, flatten the dough and tear it up into small pieces; and throw them into the pot.
7. Add garlic and salt. When the cooked dough floats up, put zucchini, carrot and spring onion in the pot and boil again, briefly.

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NUTRITION

Perilla leaves are high in saponin, vitamin C and beta carotene, which strengthens the immune system and fights cancer.