Please make sujebi dough first. Put the flour, salt, and olive oil in cold water and knead well. At this time, don't put all the water in, but adjust it while looking at the toughness of the dough. Make a soft dough by kneading it for about 15 minutes so that the dough becomes elastic and doesn't get on your hands. When the dough is lumped together, put it in a container, wrap it, and let it rest in the refrigerator for about an hour. It's easy to stretch the dough when sujebi rises later.

Potatoes are cut into 4 or 8 pieces, but it's good because it's big because it's divided into 4 pieces. I also trim and chop vegetables. You don't have to put in pumpkin if you don't have it. I just put it in because it was at home. I chopped garlic, tore oyster mushrooms, and prepared tuna. I make the sauce. Add the same amount of water to the prepared red pepper paste and mix well with Honda City and pepper powder. Honda City is a Japanese seasoning that tastes like bonito, so if you don't have it, please add the soup again or add 1 tablespoon of tuna liquid or soy sauce.

Now boil the water in the pot. Scoop the sujebi while the water boils. Scoop out the sujebi while stretching it to form a thin film like this. The thinner it is, the more delicious it is. It's good to put sujebi dough on a plate like this while the water boils.

When the water boils, remove the prepared sauce and add the potatoes first. Then, add the dough of sujebi one at a time, and continue to scoop the dough and boil it. When you're done adding sujebi batter, add minced garlic. I'd like some red pepper powder, please. In fact, rather than making it spicy with red pepper paste, the soup is not dry and refreshing and clean. Control to your liking. When it's boiling, put the vegetables in the hard order.

Please throw away the oil and put in the kernels of the tuna can. Lastly, add oyster mushroom, fresh pepper, and green onion and finish. Taste the soup and add salt to taste.

Hot hot hot sujebi is complete!!