Doenjang sujebi (soybean paste sujebi
Sujebi dough made by my friend was a daily food for my family, including my daughter, who returned home after a long time, and worked steadily for about two days. I added the dough because there was cabbage soybean paste soup that was boiled, and it tasted good. Doenjang often tastes different from the smell of stew, soup, and seasoned vegetables, so trust in doenjang sujebi
1 serving
Within 20 minutes
Lime앤Thyme라앤타
Ingredients
  • Water
    2.5cup
  • Anchovy
    2ea
  • Barley shrimp
    1TS
  • Handmade dough
    100-150g
  • Soybean paste
    1.5T
  • Salt
    1/8t
  • crushed garlic
    1/2T
  • mushroom
    1-3ea
Cooking Steps
STEP 1/7
Put anchovies and barley shrimp in the water and make soup.
You can use the broth if you have it in advance.
STEP 2/7
Mushrooms are sliced.
STEP 3/7
When the soup is ready, mix the soybean paste well.
STEP 4/7
Garlic and salt
STEP 5/7
Add the mushrooms.
STEP 6/7
Add sujebi dough thinly.
STEP 7/7
When the dough is cooked, turn off the heat and add green onions.
I couldn't put it in because I didn't have it today
When the soup boils, you can add vegetables such as potatoes and pumpkins. It's better to slice sujebi thinly. I'm not used to opening thinly and quickly, so I took it off beforehand and used it. Add or subtract the amount of salt to your liking. It is also convenient to use commercial sujebi dough.
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