whole wheat sujebi material
Ingredients: 2 cups whole wheat flour, half a zucchini, 20 cm green onion
Ingredients for broth: 10 anchovies for soup, 1 kelp
Seasoning: 1 tablespoon perilla oil, 3 tablespoon perilla powder (or sesame), 1 tablespoon of soy sauce
Half a tablespoon of minced garlic, a little bit of salt

Remove the internal organs of the head from the anchovies and put them in a hot pot over low heat
Please stir-fry it.

Put anchovy kelp in 1 liter of water and make it for 10 minutes
When it boils, boil over low heat for another 15 minutes, then remove the ingredients.

Put 1 tablespoon of perilla oil or 3 tablespoon of perilla seeds in whole wheat flour
Mix 1 cup of water and make dough evenly.

If you add perilla oil and perilla seeds when you make the dough, the savory and savory taste comes out well.
I used perilla powder.
When you make half a row, adjust the amount of water.

Put the dough in a plastic bag, seal it, and let it ripen in the refrigerator for about 3 hours.

Cut the zucchini in half and cut the green onion in half
Please cut it sideways.

Cut the dough into thin slices and cook it in boiling anchovy broth.

When the dough floats over the soup, 1 tablespoon of soy sauce, half a tablespoon of minced garlic, and salt
Add zucchini and green onions and boil them for a while.

If you want to eat savory whole wheat sujebi spicy, you can add Cheongyang red pepper.

Whole wheat sujebi is done