[Making dough]
In a bowl, mix 2 cups of flour, 2/3 cups of makgeolli, 1/4 cups of water, 1/2 tablespoon of salt, and 1 tablespoon of perilla oil, and knead the dough for 1-2 minutes.
* I made the dough according to the recipe, but the dough was a bit tougher than I thought.
So I added a little more flour.

Cut the zucchini into bite-size pieces.
Slice shiitake mushrooms, and slice green onions, cheongyang peppers, and red peppers sideways.
* Please prepare the amount of vegetables to your liking.
For your information, I used 1/3 zucchini, 1 green onion, 2 shiitake mushrooms, 1 cheongyang pepper and 1 red pepper each.

Cut potatoes into bite-size pieces, rinse lightly in water, drain starch, and strain them through a sieve.
* I used two small potatoes.

[Making the sauce]
Add 2 tablespoons of red pepper paste, 2 tablespoons of red pepper powder, 1 tablespoons of minced garlic, 4 tablespoons of soy sauce, 3 tablespoons of mirin, and 1/2 tablespoons of salt and mix well to make a spicy sujebi sauce.
* Cook the finished sauce in the microwave for about 30 seconds and let it ripen.

Prepare 10 cups of anchovy kelp stock.
* In the Manmulsang recipe, I put kelp and anchovies in 10 cups of bottled water and used them for about a day.
I made anchovy kelp broth the day before, so I replaced it.

Put the sauce in the broth and boil the sliced potatoes.

When the potatoes are cooked to a certain extent, remove the dough as thinly as possible and add.
*If the dough sticks to your hands and doesn't come off well, it's easier if you sprinkle a little bit of powder.

When the dough is cooked, add all the vegetables and boil for 5-10 minutes to enjoy it :)