dried mussel sujebi
The refreshing and clean soup is mussel potato sujebi
2 serving
Within 30 minutes
노루네
Ingredients
  • Flour
    3cup
  • Cooking oil
    2spoon
  • Salt
    1ts
  • an egg potato
    3ea
  • onion
    1/2ea
  • dried mussels
    150g
  • Anchovy
    100g
  • Shiitake mushroom
    100g
  • leek
    1piece
  • Soy sauce
    2spoon
  • Sesame oil
    2spoon
  • crushed garlic
    2spoon
Cooking Steps
STEP 1/11
I'm preparing shiitake mushrooms, anchovies, and dried mussels
STEP 2/11
Pour 10 cups of water to make enough broth
STEP 3/11
Peel the potatoes and onions and cut them into appropriate sizes
STEP 4/11
Add 3 cups of flour, 2 cups of cooking oil, 1ts of salt
STEP 5/11
Add a little bit of water to make the dough
STEP 6/11
If you make the dough and let it ripen in the refrigerator for an hour, it becomes soft and soft
STEP 7/11
Boil the water, put the potatoes, put water on your hands, and then put the dough in
STEP 8/11
When it boils, add pumpkin and onion
STEP 9/11
I'd like to have sujebi dough cooked
STEP 10/11
Season it with soy sauce, add minced garlic and green onion and boil it one more time
STEP 11/11
Put it in a bowl and add 1sp sesame oil and pepper if you like. The soup is clear and cool, so I enjoyed the whole bowl
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