키토 들깨 수제비 (두부/버섯 수제비)
Keto Perilla Seed 'Sujebi' Soup (with Tofu/Mushroom Sujebi)
Yes, with a tweak: ensure no wheat flour 'sujebi' dough is used. About 9g net carbs per serving, on the higher side for Korean food, so watch the portion.
What it is
This keto version reimagines the traditional hand-pulled wheat dough soup. It features a rich, creamy perilla seed broth with tender tofu or mushroom pieces replacing the carb-heavy dough, along with other low-carb vegetables.
Key ingredients
Perilla seed powder, tofu, mushrooms, vegetable broth, garlic, green onions
How to make it keto
Crucially, ensure no wheat flour 'sujebi' dough is used. Instead, ask for thinly sliced firm tofu, konjac, or mushrooms to substitute the 'dough' pieces. Confirm no sugar or starch thickeners in the broth.
Say this to the waiter (Korean)
밀가루 수제비 반죽은 넣지 마세요. 대신 얇게 썬 두부나 곤약, 버섯으로 대체해주시고, 국물에 설탕이나 전분은 빼주세요.
No wheat flour 'sujebi' dough, please. Use thinly sliced firm tofu, konjac, or mushrooms instead. No sugar or starch in the broth.
Watch out for
Traditional wheat flour 'sujebi' (critical), hidden sugars, starch thickeners in the broth, high-carb vegetables if included.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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