On a rainy day~ Spicy kimchi sujebi :)
It's a dish that my mom often cooked for me on a rainy days. Kimchi sujebi that became difficult to eat after getting married On rainy days, I often think of hot kimchi sujebi that my mom made for me :)
3 serving
Within 60 minutes
minitori
Ingredients
  • Flour
    200g
  • Water
    100~120ml
  • Salt
    1/3ts
  • canola oil
    1T
  • Water
    1.5L
  • Sea tangle
    2piece
  • Anchovy pack again
    1ea
  • Water
    300ml
  • Kimchi
    50ml
  • Red pepper powder
    2T
  • crushed garlic
    1T
  • fish sauce
    3T
  • Vinegar
    2T
  • Korean style soy sauce
    1T
  • Salt
    1/2ts
  • Potato
    2ea
  • onion
    1/2ea
  • leek
    1ea
  • King oyster mushroom
    1ea
  • ripe kimchi
    1/4ea
  • Cheongyang red pepper
    2ea
Cooking Steps
STEP 1/18
Put flour, salt, water, and canola oil in a bowl.
(Add water little by little and adjust the dough concentration.)
STEP 2/18
I pat it well with my hands.
At first, the dough gets on the sides of your hands and cheeks, but if you keep kneading, it will clump neatly.
I kneaded it for about 20 minutes.
STEP 3/18
Put the finished dough in a plastic bag and put it in the refrigerator for more than 30 minutes.
STEP 4/18
Add a pack and kelp to 1.5L of water to make broth.
When the broth boils, put it on medium heat and simmer for 15 to 20 minutes.
STEP 5/18
Trim ingredients for sujebi while the broth is boiling.
Slice the potatoes thickly.
STEP 6/18
Chop the onion into thick slices.
STEP 7/18
Slice the pine mushrooms into long pieces, too.
You can use any vegetables in the refrigerator.
STEP 8/18
Put kimchi in a bowl and cut it into small pieces with scissors.
At this time, please prepare kimchi soup with one ladle.
STEP 9/18
Cut the green onions sideways and cut the cheongyang peppers.
STEP 10/18
When the broth is finished, take out the pack again, add 300ml of water, and boil the potatoes first.
STEP 11/18
Add the chopped kimchi + kimchi soup.
STEP 12/18
Add red pepper powder, minced garlic, and fish sauce.
If the sour taste of kimchi is insufficient, add vinegar to suit your taste.
STEP 13/18
When the soup boils, reduce the heat to low and scoop up sujebi and add it.
STEP 14/18
When you're done removing the dough, turn the heat back to medium and add the sliced mushrooms and onions.
STEP 15/18
Lastly, tasting it!
Add soy sauce and salt to match the lack of seasoning.
STEP 16/18
Lastly, add Cheongyang red pepper and green onion.
STEP 17/18
Boil once more and turn off the heat when the potatoes are cooked.
STEP 18/18
Delicious kimchi sujebi is done!
Make sure to use ripe kimchi!! Sujebi dough is refrigerated for more than 30 minutes!! Sujebi tastes good if you slice it thinly^^
Cooking review
5.00
score
  • qor******
    score
    The soup was cool and delicious^^
    2020-12-01 19:35
  • 416*****
    score
    Looking at the recipe, I want to follow it!
    2020-08-11 19:51
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