Potato Sujebi!!!
The season of potatoes is back. I put a lot of potatoes, put a lot of soft potatoes, made a dough of flour, and ate sujebi, so I feel full. Fight fire with fire because it's summer
4 serving
Within 20 minutes
승일승훈
Ingredients
  • Flour
    5cup
  • Potato
    3ea
  • Cheongyang red pepper
    1ea
  • Red pepper
    1ea
  • leek
    1piece
  • Pumpkin
    1/2ea
  • anchovy broth
    1pack
  • Sea tangle
    3~4piece
  • Salt
    little
Cooking Steps
STEP 1/11
I made potato sujebi and filled my stomach on the weekend.
STEP 2/11
Prepare flour, pumpkin, green onion, potato, cheongyang pepper, and red pepper.
STEP 3/11
Make broth using anchovy pack and kelp.
STEP 4/11
Cut potatoes into bite-size pieces.
STEP 5/11
Prepare green onions, cheongyang peppers, red peppers, and pumpkins by cutting them in advance.
STEP 6/11
Cut potatoes and minced garlic into the broth.
STEP 7/11
Scoop the sujebi with your hands as thin as possible.
STEP 8/11
Add sujebi dough, and when it breaks, add the prepared vegetables.
STEP 9/11
When you season it, it's better to season it with salt rather than soy sauce to make the soup clean.
STEP 10/11
Potato sujebi is done.
STEP 11/11
Potato sujebi is the perfect menu to fall into the charm of soft potatoes.
When you season potato sujebi, it's better to season it with thick salt than with house soy sauce.
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