Spinach seafood sujebi.
Why is hot sujebi more delicious on rainy days?! Let's hurry up and make sujebi that comes to mind because it's raining^^
4 serving
Within 60 minutes
시골할매
Ingredients
  • Flour
    2cup
  • anchovy broth
    11cup
  • Spinach
    10g
  • Water
    1cup
  • Squid
    1ea
  • Shellfish
    10ea
  • Potato
    1ea
  • Young squash
    1/4ea
  • leek
    little
  • Korean style soy sauce
    2TS
  • Salt
    4little
Cooking Steps
STEP 1/16
Add spinach and water and grind finely in a blender.
STEP 2/16
Grind in a blender and stir evenly.
STEP 3/16
Adjust the concentration by adding 3 pinch of salt and spinach water little by little (you can just use bottled water without using spinach water)
STEP 4/16
Pat it for 10 minutes so that it doesn't get on your hands and knead it until it'
STEP 5/16
Wrap it in a plastic bag and leave it in the refrigerator for 15 minutes. (If you're not in a hurry, prepare it a day before and refrigerate it to make it more chewy.)
STEP 6/16
Cut the squid and prepare the clams (adjust the type and amount of seafood to your liking)
STEP 7/16
Wash zucchini, potatoes, and chives thoroughly and prepare them.
STEP 8/16
Boil the broth with soy sauce and a pinch of salt. (Don't overdo the seasoning because the seafood tastes salty.)
STEP 9/16
Add the clams.
STEP 10/16
When the clam opens its mouth, add potatoes.
STEP 11/16
When the potatoes are half-cooked
STEP 12/16
Add sujebi dough thinly.
STEP 13/16
When it boils, add the squid and cook.
STEP 14/16
When all the ingredients are cooked, add zucchini and cook gently.
STEP 15/16
Turn off the gas heat and stir in the chives. (The chives are soft, so you can cook them with residual smoke.)
STEP 16/16
If you put the finished sujebi in a bowl and eat it with seasoned soy sauce and kimchi, it tastes better^^
When kneading, never mix all the flour and water at once and add a little water to control the concentration! And it's better if you cut the sujebi thinly to make it more chewy and well-cooked.
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