Making kaljebi using dumpling skin and kalguksu noodles dough
The groom suddenly wants to eat kaljebi So I made the dough myself, made kalguksu noodles, and made sujebi There was some leftover dumpling blood, so I put it in and made kaljebi Put in a lot of anchovies so that it smells like anchovy noodles Using small vegetables, you can enjoy it at home Since there are a lot of vegetables in anchovy broth, it's a kaljebi that has a light and clean taste Kimchi was well-cooked and I really enjoyed it Haha It ripens well and it's been for a long time The noodles are chewy :-) Buy a zucchini and use half of it and enjoy it for about 500 won The recipe for kaljebi that we cooked and ate a lot It's starting now
2 serving
Within 60 minutes
윤수학
Ingredients
  • Gravity powder
    2cup
  • Water
    0.4cup
  • Eggs
    1ea
  • Salt
    suitably
  • Cooking oil
    1T
  • the skin of skin
    5piece
  • Anchovy
    1handful
  • Korean style soy sauce
    1T
  • Salt
    suitably
  • ground pepper
    suitably
  • crushed garlic
    1T
  • Young squash
    1/2ea
  • Carrot
    1/2ea
  • onion
    1/2ea
  • leek
    1handful
  • Cheongyang red pepper
    3ea
  • leek
    1ea
Cooking Steps
STEP 1/12
Shall we start with flour dough Hah!
Beat flour and ingredients in disposable bags
STEP 2/12
The more you pat it, the more chewy it gets
I added a bit of cooking oil, so it doesn't stick to the bag
STEP 3/12
Let it ripen
It's more chewy if you ripen it enough
If you put it in the refrigerator and eat it after a day, it will be chewy :-)
I did it for a few hours
STEP 4/12
Roll the matted flour dough with a rolling pin and cut it
If you add a bit of flour, it doesn't stick
STEP 5/12
I'm going to use noodles for 2/3 of it
I'll put the rest of it in like a dough
It's really good if you add the leftover dumpling skin like sujebi
Please prepare dumpling skin, too
STEP 6/12
I prepared it to eat it lightly with vegetables Hahaha
There's chives, so it's icing on the cake
STEP 7/12
Put a handful of anchovies in the water and bring to a boil
Kelp, okay
Broth pack. Okay
I'm going to make a thick anchovy broth and boil it until it smells like anchovies
When the broth is ready, take out the anchovies
STEP 8/12
When the broth boils, add noodles
Add sujebi and dumpling skin to the remaining dough
If you add dumpling skin, it's really chewy
STEP 9/12
Stir occasionally so that it doesn't stick to the floor!
I seasoned it with soy sauce. Adjust it to your taste with salt Hah!
Pepper, tap, and ground garlic are essential
STEP 10/12
And when the noodles are cooked to a certain extent, add vegetables except green onion and chives and bring to a boil :-)
STEP 11/12
When the noodles are cooked, add chives and green onions and boil it again
Caljebi is done
The chewy batter is art
STEP 12/12
Sigh... As expected, anchovy kalguksu is love
I couldn't see where the kelp was, so I just made the broth with anchovies, but it was so good because it smelled like anchovies
If you put the dough in a bag with cooking oil such as flour and eggs, it doesn't stick and is very comfortable
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