Hot soup. How to make sujebi
I suddenly craved sujebi. I wanted to make it spicy by mixing red pepper powder, but I'm going to eat it with the kids Look, I just boiled it in a light pot.
3 serving
Within 30 minutes
츄츄맘
Ingredients
  • Flour
    4ladle
  • crushed garlic
    1TS
  • anchovy broth
    2L
  • Carrot
    little
  • onion
    little
  • Korean style soy sauce
    2TS
  • Potato
    2ea
  • leek
    2handful
Cooking Steps
STEP 1/8
Please boil anchovy broth with anchovy kelp I boiled anchovies, mushrooms, etc. in advance
STEP 2/8
After serving enough broth, add 2 tablespoons of soy sauce and 2 tablespoons of minced garlic and season with salt
STEP 3/8
Next, cut the potatoes in advance so that they can be cooked. If you put in about two potatoes, it's right!
STEP 4/8
For flour, add water little by little to make dough You have to put it in little by little so that there's no failure Sujebi dough can't be too dry or sticky
STEP 5/8
Mix the dough a lot, and when it's done, seal it and let it ripen in the refrigerator for 30 minutes After the dough ripens
STEP 6/8
Add pre-shredded onions and carrots to the boiling stock. It's better to add zucchini
STEP 7/8
Remove the aged dough thinly and cook in boiling broth. If you put the dough in and the dough floats on the water, the sujebi is fully cooked!
STEP 8/8
When sujebi comes to mind, add 2 handfuls of green onions and boil it lightly! It already looks delicious just by looking at it
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