Root Vegetable Perilla Sujebi (Hand-pulled Dough Soup)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Put the dried kelp and water (250g) in a pot and boil over medium heat, and when it boils, remove the kelp.
2. Peel and cube the potato and lotus root and rinse in water to remove the starch.
3. Soak the dried seaweed in lukewarm water until rehydrated, rub it by hand, and cut into bite-size pieces.
4. Add water (25g) and salt (0.1g) to the glutinous rice flour, knead, and make small dough balls (saealsim).
5. Heat perilla oil in a pot, stir-fry the seaweed and minced garlic, then add the kelp water, potato and lotus root and boil.
6. When the potato is nearly cooked, add the dough balls and cook, then add the ground perilla seeds and finish by seasoning with the soup soy sauce.