Making "Woong Sujebi" with sticky texture
When you use it for soup, you usually put it in doenjang jjigae or gangdoenjang While making potato sujebi, I was looking for ingredients to add chewing texture, and I decided to put in the burdock that my acquaintance gave me as a gift a while ago.
4 serving
Within 15 minutes
허니스타크
Ingredients
  • Sujebi
    550g
  • a roar
    1cup
  • Potato
    1ea
  • onion
    0.5ea
  • Young squash
    0.5ea
  • Shiitake mushroom
    1ea
  • Carrot
    1/4ea
  • kelp broth
    2L
  • Korean style soy sauce
    4spoon
  • salted anchovies
    2spoon
  • ground pepper
    little
  • Water
    2L
  • Anchovy
    1handful
  • Sea tangle
    3piece
Cooking Steps
STEP 1/6
Prepare 1 potato and 0.5 zucchini by cutting them into cubes, 0.5 onions, 1 shiitake mushroom, and 1/4 carrots. I'm getting ready.If you boil sujebi for a long time, the flour spreads and the soup becomes a bit murky, so I cut the potatoes into small pieces to reduce the boiling time
STEP 2/6
After defrosting, wash it with flour and rinse it 2-3 times.
STEP 3/6
Add 2L of anchovy kelp stock, 4 spoons of soy sauce, and 2 spoons of anchovy sauce and boil. When the water starts to boil, add 1 cup of burdock, 550g of sujebi and simmer for another 3 minutes. Before adding the sujebi, shake off the flour and put it in.
STEP 4/6
When it boils up, use a ladle to remove the foam
STEP 5/6
Add potatoes, zucchini, onions, and shiitake mushrooms and boil them for another 5 minutes to make "Woong Sujebi"
STEP 6/6
Put it separately and season it with pepper and red pepper powder salt. I prepared a meal with the spicy dumplings that I've been making a lot these days. Sujebi goes well with spicy side dishes
Worms are cold, so if you eat too much, you can get stomachaches I used a total of 1 cup of 1/4 for 4 servings. Due to the nature of sujebi, it goes well with spicy side dishes or dishes with red pepper paste.
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