turmeric sujebi
Hello? Rice is national power. Turmeric is one of the spices that is the raw material of curry. Donguibogam explains that turmeric is warm-tempered, spicy, bitter, and non-poisonous. As turmeric is known to be good for immunity, it is said to have topped the list of functional ingredients most favored by Americans. Also, the curcumin in turmeric is known to be good for antioxidants and anti-inflammatory. It also helps with brain health and relieving arthritis. I'm going to make turmeric sujebi today.
1 serving
Within 60 minutes
밥심은국력
Ingredients
  • Flour
    3cup
  • Water
    1+1/4cup
  • Flower salt
    1/2TS
  • turmeric
    1TS
  • Sesame oil
    2TS
  • Young squash
    1handful
  • Potato
    1handful
  • onion
    1handful
  • Carrot
    little
  • leek
    little
  • Anchovy pack again
    1ea
  • dried pollack
    1ea
  • Water
    800ml
  • Korean style soy sauce
    1TS
  • Cheongju
    1TS
  • Salt
    little
  • seaweed flakes
    little
  • Sesame
    little
  • Korean style soy sauce
    1/2TS
  • Sesame oil
    1/2TS
  • fine red pepper powder
    1TS
Cooking Steps
STEP 1/16
Prepare 3 cups of flour. The dough is for 2 people and the cooking is for 1 person. We left one serving of the dough.
STEP 2/16
Prepare sesame oil, flower salt, and turmeric powder. You can use cooking oil instead of sesame oil, but I think sesame oil tastes better. Sesame oil catches the unique smell of flour, and turmeric powder is effective, so it's good to put it in the dough of sujebi
STEP 3/16
Mix 1 tablespoon of turmeric powder and half a tablespoon of salt in warm and 40 degrees water and stir well. The dough is more chewy and delicious than I thought.
STEP 4/16
Put 2 tablespoons of sesame oil into the flour first, mix it roughly with a spatula, and then knead it with 1+1/4 cup of turmeric water. It's better to melt salt and turmeric powder and pour it instead of adding turmeric powder directly
STEP 5/16
Put it in a plastic pack and let it ripen in the refrigerator for at least 30 minutes. It's better if you ripen it for more than a day. It's a total of two servings, but I only used one serving.
STEP 6/16
After ripening it for a day, the dough is sticky and stretched, and it doesn't get on your hands.
STEP 7/16
I used only one serving of vegetables. Cut zucchini and potato into half-moon slices and shred onions. Cut the carrot diagonally and cut it in half, and cut the green onion diagonally.
STEP 8/16
Pour 4 cups of water and boil dried pollack head and 1 kelp pack of anchovies. Boil for about 15 minutes is enough. Add 1 tablespoon of refined rice wine.
STEP 9/16
The color of anchovy broth came out well, right
STEP 10/16
Add zucchini, carrot, potato, onion, etc
STEP 11/16
Add the turmeric sujebi batter thinly.
STEP 12/16
When the dough starts to boil, add 1 tablespoon of soy sauce and a little salt.
STEP 13/16
Add the green onion at the end
STEP 14/16
Turmeric sujebi is complete.
STEP 15/16
It's better if you add seaweed flakes
STEP 16/16
Add seasoned red-pepper sauce to your liking.
You can use cooking oil instead of sesame oil in the batter, but I think sesame oil tastes better. Sesame oil catches the unique smell of flour, and turmeric powder is effective, so it's good to put it in the dough of sujebi
chicken Recommended recipe
  • 1
    [Copying Kyochon Chicken]
    4.96(208)
  • 2
    Making Grilled Seasoned Chicken Without Oven
    4.93(14)
  • 3
    Chicken breast chicken (cold pop)
    5.00(15)
  • 4
    Ryu Soo-young Galbi Chicken Pyeon-storang 25 minutes Complete Eo
    5.00(11)
Japchae Recommended recipe
  • 1
    Golden recipe for japchae (It's not hard to make japchae~!!)
    4.92(13)
  • 2
    Golden recipe for making japchae
    4.83(30)
  • 3
    This is the golden recipe for japchae
    4.77(1038)
  • 4
    Have you tried bean sprout japchae?
    4.74(31)