It's a dongjuk shell. Dongjuk food can be used for all kinds of dishes such as soybean paste stew, clam soup, sujebi, kalguksu, and pasta.

We have received the first round of dongjuk. Add 2 tablespoons of thick salt to 1 liter of water for the second round. It's good to remove it in a stainless steel bowl, and you can add stainless steel such as a spoon or fork. To make it dark like a mud flat, cover it with a black bag and wash it in the refrigerator for 4 to 6 hours. The pout of the dongjuk's mouth tells me it's alive.

Rinse it in clear water about three times to remove the water.

Flour is 4 cups of gravitational flour.

Prepare 2 tablespoons of sesame oil, 2 tablespoons of potato starch, and 1 tablespoon of flower salt.

Add 4 cups of flour, 2 tablespoons of sesame oil, 2 tablespoons of potato starch, and 1 tablespoon of flower salt and knead little by little with 1+ 1/4 cup of hot water. First, knead it roughly with a spatula and then knead it with your hands. If you mix 1/2 cup cold water and 1/2 cup hot water, the temperature is perfect. The amount of water depends on the temperature and humidity. When the dough is tough, add a little more flour and add more hot water. It is much better to knead the dough with hot water than to knead it with cold water.

Put the finished dough in a plastic bag and age it in the refrigerator. It's at least 30 minutes, and it's very elastic since it's aged for 6 hours. It doesn't rip and it stretches well.

Cut round pumpkins, potatoes, onions, and carrots into similar shapes. The green onion is cut sideways. If you don't have a round pumpkin, zucchini is good.

Pour 2L of water into a pot, add 2 packs of anchovy kelp, and add dried onion skin. If you don't have onion skin, skip it. I don't have dried pollack hair, so I cut dried pollack short with scissors. When it boils up, boil it for about 10 minutes, take it out, and then put in the dried pollack again.

The clam broth comes out well when it is boiled from cold water, so cool the broth and boil it again with dongjuk shellfish. When it starts to boil, add 2 tablespoons of refined rice wine. When the clam opens its mouth, it takes it out.

If you keep boiling it, the flesh shrinks and gets tough, so you have to take it out.

Add all the vegetables except green onions.

Scoop out the sujebi thinly and put it in.

The dough of sujebi is very thin.

When sujebi comes to mind, it's all cooked. Add 1 tablespoon of soy sauce, 1/2 tablespoon of thick salt, and 1/2 tablespoon of flower salt. You'd better season it later.

Put in the porridge. All you have to do is warm the cold porridge.

Add green onions and finish.

It's made of Dongjuk Shell Sujebi.

For seasoned red-pepper sauce, 2 tablespoons of fine red pepper powder, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, a little sesame seeds, and 1 Cheongyang chili pepper are minced and matured.

Sprinkle seaweed flakes and sesame seeds. It's a rich and refreshing taste of soup!