If you search for a creamy Korean soup, you might expect milk, cream, or cheese. Deulkkae sujebi (들깨수제비) gets its rich texture from something very different: finely ground perilla seeds.
Sujebi itself is a traditional Korean soup made by tearing pieces of wheat dough by hand and dropping them directly into hot broth. VISITKOREA describes the basic dish as hand-pulled dough cooked in anchovy or beef broth with vegetables such as potatoes, zucchini, peppers, and onions.
What Makes Deulkkae Sujebi Creamy?
Deulkkae (들깨) means perilla seed. When ground perilla seeds are stirred into hot broth, they give the soup a pale, cloudy appearance, a thicker body, and a distinctly nutty flavor.
That makes this soup feel creamy without dairy. Perilla has its own flavor, so it should not be described simply as a substitute for cream—the seeds are the defining ingredient.
Ingredients — Serves 4
For the Sujebi Dough
- 2 cups (240 g) all-purpose flour
- 1/2 cup plus 1 tbsp (130 ml) water
- 1/3 tsp fine salt
- 1 tsp neutral oil
For the Soup
- 5 cups (1.2 L) unsalted anchovy-kelp broth or vegetable broth
- 2 medium potatoes (about 200 g), sliced
- 1 small zucchini (150 g), sliced
- 1/2 medium onion (100 g), sliced
- 1 small carrot (60 g), thinly sliced
- 1/2 cup (60 g) finely ground perilla seeds or perilla powder
- 2 garlic cloves, minced
- 1 tbsp Korean soup soy sauce
- 2 green onions, sliced
- Salt to taste only if needed
How to Make Deulkkae Sujebi
Step 1. Make and Rest the Dough
Combine the flour and salt. Add the water gradually, mixing until a rough dough forms, then knead for about 5 minutes.
Rub the dough lightly with oil, cover, and let it rest for at least 30 minutes. Resting allows the gluten to relax, which makes the dough much easier to stretch into thin pieces.
Step 2. Start the Soup
Bring the broth to a gentle boil in a wide pot. Add the potatoes first and cook for about 5 minutes.
Add the zucchini, onion, carrot, and garlic. Continue simmering until the vegetables begin to soften.
Step 3. Tear in the Dough
Wet your fingers lightly. Stretch a section of dough until thin, tear off an irregular piece, and drop it directly into the simmering broth.
Continue until all of the dough is used. Thin pieces cook more evenly and produce the characteristic soft-but-chewy sujebi texture.
Step 4. Add the Perilla Seeds
When the dough pieces are nearly cooked, stir in the ground perilla seeds and soup soy sauce.
Simmer gently for another 3–5 minutes. The broth will become noticeably thicker and creamier. Add a little hot water if it becomes thicker than you prefer.
Finish with green onion and taste before adding extra salt.
What Foreign Cooks Should Know About Perilla
Perilla seeds are different from sesame seeds. Although both taste nutty, substituting sesame powder will produce a different dish.
Look for packages labeled perilla seed powder, ground perilla seeds, or 들깨가루 at Korean grocery stores. Whole perilla seeds can also be blended very finely.
Common Mistakes to Avoid
Do not make the dough pieces too thick. Their centers can remain dense while the outside becomes soft.
Avoid boiling the perilla broth aggressively after adding the seed powder. A gentle simmer keeps the soup smooth and reduces excessive thickening.
Finally, season cautiously. Anchovy broth and Korean soup soy sauce can already contain significant sodium.
Calories & Nutrition per Serving
Estimated for one-quarter of the complete recipe:
- Calories: ~380 kcal
- Carbohydrates: ~65 g
- Protein: ~12 g
- Fat: ~8 g
- Fiber: ~7.5 g
- Sodium: ~375 mg when made with unsalted broth
Actual nutrition varies with flour, broth, perilla powder, portions, substitutions, and cooking methods.
FAQ
Is Deulkkae Sujebi Dairy-Free?
Yes, this recipe contains no milk or cream. Check packaged broth ingredients if you have dietary restrictions.
Is Perilla the Same as Sesame?
No. They are different seeds with different flavor profiles.
Can I Use Store-Bought Sujebi Dough?
Yes. It saves time, although making and tearing the dough yourself gives the dish its most characteristic texture.
Is This Soup Spicy?
No. Basic deulkkae sujebi is mild, nutty, and savory.
Deulkkae sujebi combines two very Korean textures in one bowl: irregular chewy dough and a thick, nutty broth. For international readers looking beyond spicy red soups, it is an excellent introduction to another side of Korean comfort food.
Other Korean Traditional Food Recipes
Kimchi Jjigae :
Easy Kimchi Jjigae Recipe: Korean Kimchi Stew at Home
Kongbiji Jjigae :
Kongbiji Jjigae Recipe: Korean Soy Pulp Stew
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