Sujebi with thick soybean paste sauce sujebi
I like doenjang soup with vegetables, but it became a strong menu for a meal by adding sujebi to the soup
3 serving
Within 30 minutes
brachio****
Ingredients
  • Oh, my
    300g
  • Water
    1.5L
  • Anchovy
    1handful
  • Sea tangle
    1piece
  • potato sujebi powder
    1pack
  • leek
    15cm
  • crushed garlic
    1TS
  • Potato
    1ea
  • Green pepper
    1ea
  • Red pepper
    1ea
  • Soybean paste
    2TS
  • red pepper paste
    1/2TS
  • the liquid of tuna
Cooking Steps
STEP 1/8
Wash the Awook clean and smack it well to get rid of the smell of greenness
STEP 2/8
Slice the green onion sideways, chop the peppers, and cut the potatoes into big pieces
STEP 3/8
Knead the potato sujebi powder as described, cover it with plastic, and let it ripen for about an hour
STEP 4/8
Cut the anchovies into 1.5 liters of water and boil the broth with kelp
STEP 5/8
Sift soybean paste and red pepper paste into anchovy broth and filter out lumps
STEP 6/8
Put auk and potatoes in the boiling soybean paste soup
STEP 7/8
Slice the dough into thin slices
STEP 8/8
When the soup and sujebi are cooked, add green onions, peppers, and minced garlic and boil it Season with soy sauce or tuna if it is bland
Tip *If you just put it in, it might taste green or bitter, so beat it and boil it *The dough is more chewy if you ripen it If you put the remaining dough in the refrigerator, it can be stored for a day or two If you're going to keep it for a long time, you can keep it in the freezer and use it
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