Jincheon restaurant attracts diners with unique sweet pumpkin sujebi

A restaurant in Jincheon, Chungcheongbuk-do, has been serving a specialized sweet pumpkin perilla seed sujebi for 11 years, offering a limited amount of only 30 servings per day during lunch.

A restaurant in Jincheon, Chungcheongbuk-do, is attracting visitors with a unique sujebi made using sweet pumpkin. The signature menu item, sweet pumpkin perilla seed sujebi, is characterized by its yellow-colored broth and a chewy texture similar to rice cake.

A yellow harmony of sweet pumpkin broth and black rice dough

The sujebi makes a distinct first impression, as the broth possesses a vivid yellow color reminiscent of egg porridge or pumpkin porridge. This is achieved by adding sweet pumpkins harvested in the autumn to the broth. By adding perilla seed powder to the broth containing the subtle sweetness of the sweet pumpkin, a savory and thick texture is completed.

The secret to the sujebi dough lies in the combination of ingredients. The dough is made by grinding together wheat flour with black soybeans, black crimson rice, and black rice. The inclusion of bean powder eliminates the characteristic smell of wheat flour while making the texture even chewier. In particular, significant effort is put into the kneading process to achieve a chewy texture that is both soft and hearty to chew.

Limited to 30 servings a day, a legacy maintained for 11 years

The restaurant sells a limited amount of only 30 servings per day during lunch service. The establishment shows high specialization, focusing its menu entirely on sujebi. The current operator has been maintaining the restaurant for 11 years, continuing the business started by their parents in 2002. Despite the geographical condition of being located in a mountain valley, the restaurant has established itself as a destination sought out by regular customers by maintaining its presence steadily.

The decision to use sweet pumpkin broth began with a chance act of generosity. Using the sweet pumpkins brought by someone in the autumn led to the development of the current unique recipe. Customers report that tasting this dish feels like walking through a warm spring field.

A clean meal in the fertile land of Jincheon

Jincheon, Chungcheongbuk-do, where the restaurant is located, has long been known for its fertile land and abundant food. Other delicacies in this area include nutritious seasoned rice and soy-marinated crab. The quality of the rice served alongside the sujebi increases meal satisfaction.

Regarding the difficulties of continuing the food business, the operator acknowledged the weight of the work performed by professionals while expressing pride in their own work. Having a rich imagination regarding food, evidenced by a hobby of drawing food, the operator provides customers with a fulfilling meal made with sincerity.

Source: TVCHOSUN JOY (YouTube)