Spicy Sujebi/All-you-can-eat Kim Ga-yeon's Chewy Sujebi Dough Me
Hello? Rice is national power. Now, sujebi is a representative food for the common people. Until the Joseon Dynasty, when flour was scarce, it was a high-quality dish that was used as a hospitality dish for aristocrats. So, instead of flour wrappers, dumplings used cabbage leaves like blood. So people used buckwheat flour to make sujebi instead of flour in the past. Today, I'm going to make spicy sujebi. In particular, please pay attention to the secret recipe of Kim Ga-yeon's Chewy Sujebi dough.
4 serving
Within 30 minutes
밥심은국력
Ingredients
  • Flour
    2.5cup
  • Water
    2/3cup
  • a sun-dried salt
    1/2ts
  • olive oil
    1ts
  • Pumpkin
    1/4ea
  • onion
    1/2ea
  • Potato
    1ea
  • anchovy broth
    1.5L
  • Korean style soy sauce
    1TS
  • a sun-dried salt
    1/2ts
  • Red pepper powder
    2TS
  • crushed garlic
    1TS
  • salted anchovies
    1TS
  • seaweed flakes
    little
  • Sesame oil
    little
  • Sesame
    little
Cooking Steps
STEP 1/11
Put two and a half cups of flour in a bowl. Make a hole in the middle like a volcano
STEP 2/11
The secret of Kim Ga-yeon's chewy sujebi dough is the dough. If you make dough, the gluten in the flour becomes active and chewy. Combine 1/2 teaspoon sea salt and 1 teaspoon olive oil in 2/3 cup boiling water
STEP 3/11
Put water for dough in the middle of the dough, stir it roughly with a spatula, and then hand knead it. The slightly sticky feeling ripens and becomes the right dough
STEP 4/11
Put sujebi dough in a plastic bag and let it ripen in the refrigerator for a while
STEP 5/11
Cut potatoes and pumpkins half-moon and rinse potatoes in cold water to drain starch. Chop the onion and slice the green onion diagonally.
STEP 6/11
Mix 2 tablespoons of red pepper powder, 1 tablespoon of minced garlic, and 1 tablespoon of anchovy sauce to make spicy sujebi. If you mix it like this, it's ripened so it doesn't smell like red pepper powder.
STEP 7/11
Prepare the anchovy stock. I added 1 tablespoon of soy sauce and 1/2 teaspoon of thick salt.
STEP 8/11
In order to make sujebi quickly, rolling the dough is good because it can be cooked evenly and quickly.
STEP 9/11
If you roughly push it and divide it into three parts, you can scoop it up much faster and put it in, so the sujebi doesn't swell.
STEP 10/11
Boil potatoes, pumpkins, and onions in anchovy broth and scoop up sujebi dough. Then add the chili powder seasoning
STEP 11/11
When sujebi comes to mind, it's cooked. Lastly, add green onions
Cooking review
5.00
score
  • 827*****
    score
    It was so deliciousIt's so spicy and delicious when I put in a lot of cheongyang red pepper Thank you for the delicious recipe
    2024-12-28 18:35
  • 405*****
    score
    The spicy sujebi is good^^ It's the best sujebi I've ever had
    2024-07-28 18:52
  • 733*****
    score
    My family loves it
    2024-07-26 12:55
  • 580*****
    score
    I only added clams, but it tastes good. Thank you for the food
    2024-06-23 17:48
  • 926*****
    score
    I'll take out the red pepper powder I really enjoyed the meal.
    2024-03-06 18:35
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