Name: Sujebi with potatoes (If you add noodles, it becomes kalguksu)
Total time: 60 min
Yield: 2
Ingredients: Flour 2cup; Cooking oil 1TS; Water 120~130ml; Water 1.3L; Anchovy 1/2handful; dried shrimp 1/2handful; Sea tangle 1piece; Radish 1piece; Depory 2ea; Cheongyang red pepper 1ea; Potato 1ea; Young squash 1/4ea; onion 1/4ea; Carrot little; Korean style soy sauce 2TS; fish sauce 1TS; crushed garlic 1/2TS; leek suitably; ground pepper little

10K Recipe

Sujebi with potatoes (If you add noodles, it becomes kalguksu)

I made sujebi with potatoes and zucchini because I thought of the rich anchovy broth in the cold weather. It's perfect for the weather these days.

2 serving

Within 60 minutes

딸기망고chsiiii

Ingredients

Flour

2cup
Cooking oil

1TS
Water

120~130ml
Water

1.3L
Anchovy

1/2handful
dried shrimp

1/2handful
Sea tangle

1piece
Radish

1piece
Depory

2ea
Cheongyang red pepper

1ea
Potato

1ea
Young squash

1/4ea
onion

1/4ea
Carrot

little
Korean style soy sauce

2TS
fish sauce

1TS
crushed garlic

1/2TS
leek

suitably
ground pepper

little

Cooking Steps: STEP 1/12

Material preparation

STEP 2/12

- Cut radishes into appropriate sizes and boil them in a net of stock ingredients excluding kelp

STEP 3/12

- When it starts to boil, boil it for 10 minutes on medium heat, or 20 minutes on low heat
Tip. Boil the kelp 10 minutes before it is done.

STEP 4/12

- Apply cooking oil to a sanitary bag and knead it with flour and water to keep it clean without getting it on the bowl and hands

STEP 5/12

- It was a method that I watched three times a day, so I tried it and it was frustrating. After it got clumped up, I put it in a bowl and kneaded it^^
Tip. Don't put all the water in at once, add 2/3 and look at the condition.

STEP 6/12

- When the dough becomes smooth, seal it in an envelope and let it ripen in the refrigerator for at least 30 minutes
Tip. It's better if you knead it beforehand and ripen it.

STEP 7/12

- Cut the potato and zucchini into half-moon pieces and soak only the potato in cold water to remove starch
- Slice carrots and onions in the same thickness and slice green onions diagonally

STEP 8/12

- When the dough is matured, take out the ingredients and add carrots, zucchini, and potatoes

STEP 9/12

- Cut the dough into bite-sized pieces

STEP 10/12

- Put the onions in the middle of opening the sujebi, add a tablespoon of soy sauce and fish sauce, season, and if it's not enough, add another tablespoon of soy sauce!! If it's not enough, add salt to season it

STEP 11/12

- Add green onions and add pepper to finish

STEP 12/12

Sujebi with potatoes with the best soup is done!

1. Carrots are added for color, so you can skip them. 2. The dough is about three servings. You can add kaljebi if it's frozen in the freezer, or you can use it as sujebi noodles.