Name: Super simple kimchi sujebi, spicy sujebi, spicy sujebi, kimchi s
Total time: 60 min
Yield: 2
Ingredients: Flour 1bowl; Anchovy 1handful; ripe kimchi 1bowl; Potato 1ea; Young squash 1/5ea; Cheongyang red pepper 2ea; crushed garlic 1/2spoon; Korean style soy sauce 1.5spoon; Salt 1spoon

10K Recipe

Super simple kimchi sujebi, spicy sujebi, spicy sujebi, kimchi s

On rainy days, I crave hot soup! If you have ripe kimchi, you can make spicy kimchi sujebi!

2 serving

Within 60 minutes

사계절아아

Ingredients

Flour

1bowl
Anchovy

1handful
ripe kimchi

1bowl
Potato

1ea
Young squash

1/5ea
Cheongyang red pepper

2ea
crushed garlic

1/2spoon
Korean style soy sauce

1.5spoon
Salt

1spoon

Cooking Steps: STEP 1/25

I'm going to make the dough first
If it's less than a bowl of rice, two people can eat one meal

STEP 2/25

Add half a cup of flour and water and stir it with chopsticks to start the first dough

STEP 3/25

When the dough is complete, pat it with your hands
When it's thick, add a little bit of water
On the other hand, if it's a bit sticky, add a little bit of flour and adjust the concentration of the dough

STEP 4/25

Cover the empty bowl with oil

STEP 5/25

Place the finished dough in a bowl covered with oil
(This is to prevent the dough from sticking to the bottom of the bowl later.)

STEP 6/25

Use plastic wrap or disposable plastic to cover the meat and let the refrigerator ripen for at least 20 minutes
Everyone has different styles, but I didn't put the dough in the disposable plastic bag I just pressed it from the top so that the air doesn't go in.

STEP 7/25

Place a handful of anchovies (6-7) for broth in a pot and serve anchovy broth
Prepare the ingredients for sujebi while the broth is raised and the dough is refrigerated.

STEP 8/25

1 bowl of old kimchi rice bowl. Half spoonful of minced garlic
1 potato, 1/4 zucchini, 2 cheongyang peppers

STEP 9/25

Cut zucchini and potatoes however you want
I cut it into a fan shape and a half moon shape.

STEP 10/25

By this time, the broth is starting to boil
Please take out the noodles for anchovies

STEP 11/25

Add the old kimchi to the anchovy broth

STEP 12/25

I'll put in the potatoes, too.

STEP 13/25

Add zucchini and boil it

STEP 14/25

Remove the bubbles that come out with a ladle
(When I'm lazy, I sometimes don't remove the foam. lol)

STEP 15/25

I'm going to season it
For Korean soy sauce, it's 1.5 spoons of rice

STEP 16/25

half a spoonful of minced garlic

STEP 17/25

You can season it with salt
To my taste, I put about a spoonful of salt and it was just right

STEP 18/25

Now bring the dough in the refrigerator that has matured

STEP 19/25

Make sujebi dough as you want

STEP 20/25

It's a bowl after you open up the dough
The dough is not sticking at all, is it?
(I feel good at times like this. lol)

STEP 21/25

Scoop the dough and boil it over high heat

STEP 22/25

Kimchi sujebi tastes better when it's slightly spicy, right?
I cut 2 cheongyang peppers and put them in.
If you don't like the spicy taste, pass this part

STEP 23/25

And remove the bubbles that come up in the middle with a ladle

STEP 24/25

Hahaha... I guess I have a hand tremor.[Laughing]
Add 1 vera spoon of red pepper powder to finish.

STEP 25/25

Put it in a bowl
Lastly, sprinkle sesame seeds
You might not be able to see it well in the picture, but it's really good if you add a spoonful of sesame oil

When you season it, you season the base with soy sauce, but the taste of the soup gets much deeper. Adjust the remaining seasoning with salt If the sour taste is strong because of the taste of seasoned ripened kimchi using old ripened kimchi, add a little sugar to make it taste sour

Cooking review

4.50

score

662*****

score

It's really simple but delicious.That's awesome!!

2018-12-05 21:03
722*****

score

I've never done this before. It was delicious

2018-07-18 18:24

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