Korean Perilla Mushroom Sujebi (들깨수제비)

A quick Korean potato-sujebi soup with shiitake and ground perilla. Diluted tuna extract replaces anchovy stock for a savory, nutty broth.

Allergens

Contains fish when made with tuna extract. Packaged potato sujebi may contain wheat; check dough and tuna-extract labels for wheat, soy and other allergens.

Ingredients (Metric & US)

Step-by-Step Instructions

1. Get everything ready. If the packaged potato sujebi calls for soaking, soak it in water while prepping and drain. Peel and thinly slice half a potato. Remove the tough shiitake stems, slice the caps, mince the garlic, and finely chop some green onion.

   

2. Start the quick tuna broth. Pour 500 ml (about 2 cups plus 2 tbsp) water into a saucepan and bring to a gentle simmer. Stir in Korean tuna extract, starting with 10 ml if you prefer a lighter seasoning or up to 15 ml (1 tbsp) for a stronger broth. Do not use 500 ml undiluted extract.

   

3. Cook the potato and shiitake. Add the sliced potato and mushrooms to the simmering broth. Cook for roughly 3–4 minutes, or until the potato is beginning to turn tender; thicker slices take longer.

   

4. Add the garlic and sujebi. Stir in 1/2 tbsp minced garlic, then add the drained 300 g potato sujebi pieces one by one, stirring occasionally to keep them apart. Simmer until the dough is cooked through and pleasantly chewy, following any packet timing.

   

5. Finish with perilla. Turn the heat down, sprinkle in 3 tbsp ground perilla while stirring, then add the chopped green onion. Let the broth bubble gently for a minute or so until slightly thickened. Taste now; add water if too salty or a few drops more tuna extract if underseasoned.

   

6. Serve hot. Ladle the creamy-looking mushroom and potato sujebi into a warmed bowl. Pair it with kimchi or crunchy pickles, keeping any additional salt optional.

   

Notes

The suggested 15 ml tuna extract is a starting amount for 500 ml water, not an exact one-for-one replacement of a stock cube. Brands differ in saltiness; start with 10 ml for a milder broth, taste when cooked, and only then add up to another 5 ml. Check packet directions for pre-soaking and cooking times. A gentle simmer is better than a hard boil. The 15-minute total is an approximate quick-preparation target and may be longer with some packaged dough.

Ingredient notes

• For this version, use 500 ml water seasoned with 10–15 ml Korean tuna extract instead of anchovy stock. Because tuna extract is a concentrate and saltiness varies among brands, adjust gradually. This remains a fish-based soup.

Texture and substitutions

• Thinly sliced potatoes cook faster than large chunks. Perilla powder creates a thick, nutty broth; loosen with warm water if the dough absorbs too much. Optional zucchini or extra mushrooms can go in with the potato.

Serving, storage, and reheating

• Sujebi tastes best straight from the pot. Refrigerate leftovers promptly in a covered container; the dough will continue to absorb the soup. Reheat thoroughly on the stove with extra water, stirring gently. The texture will be softer than freshly made.