Making Sujebi with Clams
Sujebi is delicious even if you eat it as it is, but how delicious would it be if you add clams and perilla powder? I recommend it for lunch on the weekend Make sure you try it!
2 serving
Within 90 minutes
행복의미학
Ingredients
  • Gravity powder
    300g
  • Water
    100g
  • olive oil
    1T
  • Salt
    1little
  • anchovy broth
    1ea
  • leek
    1ea
  • Korean style soy sauce
    2T
  • Salt
    2little
  • Water
    1L
  • Manila clam
    250g
  • Potato
    1ea
  • Young squash
    1/2ea
  • Cheongyang red pepper
    1/2ea
  • perilla powder
    2T
Cooking Steps
STEP 1/11
If it's clams that haven't been cleared yet
Put salt in the water and create a dark environment
Please let me close it for 1 to 3 hours.
STEP 2/11
Add the flour, water, and salt and knead
If the dough doesn't get on your hands and it's sticky
Add olive oil, please.
When the dough is complete, place it in a wet cotton cloth or vinyl and store it in the refrigerator for 30 minutes.
STEP 3/11
Add the broth pack and green onion roots and make the broth. When the water boils, remove the ingredients.
STEP 4/11
Please trim the vegetables for sujebi.
STEP 5/11
Rinse the clams 2 to 3 times when they are finished.
STEP 6/11
Add potatoes to the broth.
STEP 7/11
When the broth boils, scoop out the dough and add it.
STEP 8/11
Add all the dough and then the clams.
STEP 9/11
Add the rest of the vegetables.
STEP 10/11
Open your mouth and add perilla powder when the sujebi dough is fully cooked.
And season with soy sauce and salt.
STEP 11/11
Add perilla powder and boil it one more time.
These days, they sell a lot of clams that have been washed out, so you can shorten the time a little more
Cooking review
5.00
score
  • 468*****
    score
    It's cold because it snowed, but my wife likes it so much because I made it for her this evening
    2021-01-07 21:09
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