Making perilla seed sujebi
It's thick and savory with a lot of perilla powder
2 serving
Within 30 minutes
ღ노란당근ღ
Ingredients
  • Anchovy
  • Sea tangle
  • Water
    1.5L
  • Potato
    1ea
  • Young squash
    1/2ea
  • Carrot
    1/3ea
  • Soy sauce
    2TS
  • perilla powder
    4TS
  • glutinous rice flour
    1TS
  • Broth
    10TS
  • Gravity powder
    200g
  • Salt
    little
  • Cooking oil
    2TS
  • Water
    120ml
Cooking Steps
STEP 1/10
Add flour, salt, cooking oil, and water and make a dough.
STEP 2/10
Store the dough in the refrigerator for more than 30 minutes.
STEP 3/10
Cut zucchini, carrot, and potato in advance and prepare them.
STEP 4/10
Boil kelp and anchovies in boiling water for about 10 minutes to make broth.
STEP 5/10
Add perilla powder, glutinous rice powder, and broth and mix well to prepare.
STEP 6/10
Remove kelp and anchovies and add vegetables.
STEP 7/10
When the broth boils, add soy sauce.
STEP 8/10
Spread dough thinly and remove and add.
STEP 9/10
Bring to a boil over medium heat until sujebi is cooked.
STEP 10/10
Add perilla powder at the end, boil it a little bit, and turn off the heat.
Cooking review
5.00
score
  • 947*****
    score
    It was really nice
    2021-10-12 02:28
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