"A comforting, nutty symphony of hand-pulled dough in a velvet-smooth perilla broth."
Estimated Nutrition
Ingredients
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Dough
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2 cups flour, 150ml water, 1/2 tsp salt, 1 tbsp oil
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Broth
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1.5L water, 10 dried anchovies, kelp
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Perilla Mixture
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5-8 tbsp perilla powder, 1 tbsp rice powder
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Vegetables
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Potato, zucchini, shiitake, garlic, soy sauce
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반죽 밀가루
2컵,
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물
150ml,
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소금,
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식용유
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육수 물
1.5L,
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멸치
10마리,
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다시마
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들깨
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양념 거피 들깨가루
5-8큰술,
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찹쌀가루
1큰술
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부재료 감자,
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애호박,
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표고버섯,
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다진 마늘,
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국간장
Local Substitutes
Instead of 들기름 (perilla seed oil)
Use: Sesame oil or sunflower oil
Reason: Perilla seed oil is difficult to source; sesame oil provides similar nutty flavor
Instead of 들깻가루 (ground perilla seeds)
Use: Ground sunflower seeds or tahini
Reason: Perilla seeds are region-specific; sunflower seeds offer similar texture and nutrition
Instead of 국간장 (Korean soy sauce)
Use: Light soy sauce or tamari
Reason: Korean soy sauce has specific umami; light soy sauce is widely available
Instead of 다시마 (kombu)
Use: Kelp or dried seaweed broth
Reason: Kombu is essential for umami base; standard kelp works identically
🧑🍳 Cooking Instructions
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1
Knead the dough and rest it for 30 minutes in the fridge.
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2
Simmer anchovies and kelp to prepare the broth.
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3
Pre-mix perilla and rice powder with a bit of broth.
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4
Prepare sliced potatoes, zucchini, and shiitake mushrooms.
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5
Add potatoes, then hand-pull dough pieces into the pot.
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6
Stir in the perilla mixture and bring to a final boil.
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7
밀가루 반죽을 치대어 30분간 냉장 숙성합니다.
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8
멸치와 다시마로 깊은 육수를 우려냅니다.
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9
들깨가루와 찹쌀가루를 육수에 미리 풀어둡니다.
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10
감자, 애호박, 표고버섯을 손질합니다.
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11
감자를 먼저 넣고 반죽을 얇게 떼어 넣습니다.
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12
마지막에 들깨물을 붓고 살짝 끓여 마무리합니다.
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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