Potato Ongsimi NO~ It's a round ugly sticky rice potato sujebi.
It looks like a potato ongsimi. But it's not potato ongsim. It's a potato sujebi made by grinding potatoes in a mixer, roughly rotting them with glutinous rice powder, making dough with a spoon, not by hand, and pushing them into boiling broth. It is another delicacy to scoop and eat with chewy and soft potato sujebi and cool soup with glutinous rice powder.
2 serving
Within 30 minutes
배고픈엄마
Ingredients
  • Potato
    1ea
  • glutinous rice flour
    1/2cup
  • Salt
    1/2ts
  • Young squash
    1/4ea
  • Carrot
    little
  • onion
    1/8ea
  • leek
    1ea
  • Sea tangle
    4cup
  • Korean style soy sauce
    2TS
  • ground pepper
    little
Cooking Steps
STEP 1/8
Peel off one potato, cut it, put it in a blender, and grind it finely.
STEP 2/8
Pour it into a bowl and add 1/2 cup of dry glutinous rice powder and 1/2 teaspoon of salt sold at the mart, mix it evenly, and prepare it.
STEP 3/8
Prepare 1/4 zucchini, a little carrot, and 1/8 onion and chop them finely.
Prepare a green onion and separate the white and green parts and slice them finely sideways.
STEP 4/8
Then, take out the green onion and put the rest of the vegetables in a pot and pour 4 cups of kelp anchovy broth.
STEP 5/8
Then add 2 tablespoons of soy sauce and boil it
STEP 6/8
When the soup starts to boil, scoop the dough roughly with a small spoon about the size of an ice cream spoon and push it in with another spoon.
STEP 7/8
Scoop out all the prepared dough and boil the soup evenly.
STEP 8/8
When sujebi floats, add the green part of the green onion and a little pepper.
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