How to make sujebi dough Making chewy perilla seed sujebi
Sujebi dough that makes it chewy!! I'll teach you how to make sujebi, a summer delicacy
4 serving
Within 60 minutes
서내
Ingredients
  • Flour
    200g
  • Water
    100g
  • Carrot
    1/2ea
  • Water
    1.5L
  • anchovy broth
    1handful
  • Sea tangle
    4piece
  • perilla powder
    3T
  • Soy sauce
    2/3ladle
  • oyster mushroom
    2piece
  • Young squash
    1ea
  • Potato
    2ea
  • Salt
    little
  • Cheongyang red pepper
    3ea
Cooking Steps
STEP 1/11
First, this is a dough that has been aged for about a day!!
Cut half of the zucchini and half of the carrot, and then add 100g of water
Grind finely in a blender
And with 200 m200 of flour, about 20 minutes until soft and chewy
Please continue to treat me
STEP 2/11
I'm going to make about four servings, so I put in 1.5 liters of water
Add kelp and anchovies and boil them in boiling water for about 7 minutes.
STEP 3/11
If you made anchovies and kelp
Take them out and add soy sauce
STEP 4/11
Cut the remaining carrots into thin slices to put them in the soup.
STEP 5/11
I'm going to use the pumpkin as a leftover from the batter
Cut it in the same way as carrots
STEP 6/11
Cut potatoes into half-moon shapes or bite-size pieces.
STEP 7/11
Tear the oyster mushroom and put it in
Put in the carrots and potatoes first
STEP 8/11
Add zucchini
Please add 3 spoons of perilla seeds
STEP 9/11
You can skip Cheongyang red pepper
If you like spicy food, I recommend cutting it and putting it in
STEP 10/11
Lastly, spread the dough as thin as possible
Put as much as you want!
STEP 11/11
Boil it on low heat for 6 minutes
Season the rest with salt
Spicy and savory hand sujebi is complete!!
Everyone, make sure to make it
It's so delicious.
And if you make enough dough
I can leave it and eat it
Keep the remaining dough in the kimchi refrigerator
Please eat it within a week
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