Cold Windy Holiday Delicious Kimchi Sujebi
Enjoy holiday delicacies with hot and spicy kimchi sujebi using sour kimchi.
2 serving
Within 30 minutes
심술이네집밥이야기
Ingredients
  • ripe kimchi
    1cup
  • Anchovy pack again
  • dried pollack
  • Potato
    1ea
  • leek
    1piece
  • Flour
    2cup
  • Salt
    1/2TS
  • Water
    2/3cup
  • Cooking oil
    1TS
  • ripe kimchi
    1ladle
  • Fish soy sauce
    2TS
  • Salt
  • crushed garlic
    1/2TS
  • Red pepper powder
    1TS
  • Cheongyang red pepper
    1ea
  • ground pepper
Cooking Steps
STEP 1/8
Put water in flour, salt, and cooking oil and knead it
Please make sujebi dough.
STEP 2/8
When the dough is made
Cover with plastic wrap and let ripen for more than 30 minutes.
STEP 3/8
Put a pack in cold water and boil it with a bite-sized dried pollack
Please make the broth.
STEP 4/8
When the broth is ready, take out the pack again
Add potatoes cut to 0.5cm thickness.
STEP 5/8
Add chopped sour kimchi
Put in the sour kimchi soup.
STEP 6/8
When it starts to boil completely
Spread the dough thinly and scoop.
STEP 7/8
Add 2 tablespoons of fish sauce
Add salt to fill in the liver.
STEP 8/8
Chop the chili pepper and green onion diagonally
Add red pepper powder and pepper powder and bring to a boil.
You need to cover the dough with plastic wrap and let it ripen for more than 30 minutes It gets a lot more chewy.
Cooking review
4.00
score
  • 601*****
    score
    The hot soup on a cold day was really good^^
    2019-11-30 18:54
  • 424*****
    score
    I enjoyed hot sujebi on a rainy day
    2019-11-17 21:13
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