Put 4 cups of flour, 1/2 cups of raspberry, and 1 cup of cold water in a bowl and clump together well.
Don't put in all the water at once, but little by little
Put the dough together.
*If you don't have raspberry juice, just use water.
I applied it because I was at home.

When it's a bit lumpy, add 1 cooking oil
I'll knead it for 5 more minutes to make sujebi dough

Put the dough in a plastic bag and rest in the refrigerator for about an hour.

Cut zucchini, green onion, onion, cheongyang red pepper and carrot (a little - can be omitted for color) and prepare them.

Pour 5 cups of water and add 2 green onions and 1 soy sauce

I used Yeondoo instead of broth because I was in a hurry.
It tastes good and it's okay.
Try it when you're in a hurry.
*If you have time, prepare 5 cups of anchovy kelp stock.

When the water starts to boil, add 0.5 garlic and zucchini, onion and carrot together and bring to a boil.

When it starts to boil, spread out the dough and scoop it up.
Bring to a boil stirring so that sujebi doesn't stick.

When the dough is done
Add green onion and hot pepper and boil it a little more
Finish with just the right amount of pepper to taste.

Sujebi is complete