How to make chewy sujebi
I wanted to eat chewy sujebi, so I made it myself!
3 serving
Within 60 minutes
쑤니
Ingredients
  • Gravity powder
    3cup
  • Cooking oil
    1TS
  • Water
    1cup
  • Salt
    1little
  • Potato
    1ea
  • onion
    1/2ea
  • Carrot
    little
  • leek
    1/2ea
  • enoki mushroom
    1/2ea
  • egg
    1ea
  • Soy sauce
    1TS
  • Red pepper powder
    1TS
  • sesame salt
    little
  • Sesame oil
    1TS
  • Cheongyang red pepper
    1TS
  • Sea tangle
    2piece
  • Anchovy
    100g
  • Radish
    1/5ea
  • Red pepper
    1ea
Cooking Steps
STEP 1/19
3 cups of flour, 1 cup of water,
STEP 2/19
Add 1 tablespoon of cooking oil and a pinch of salt and knead.
STEP 3/19
Wrap it in a plastic bag and put it in the refrigerator for 30 minutes.
STEP 4/19
Add kelp, anchovies, radish, red pepper and 2L of water
STEP 5/19
Boil it for 20 minutes.
STEP 6/19
Sift the stock again.
STEP 7/19
If the surface is smooth and the dough does not return to its original state when pressed by hand, it is complete.
STEP 8/19
Cut vegetables to your liking into appropriate sizes.
STEP 9/19
Remove any floating impurities,
STEP 10/19
Put the potatoes in first and cook it
STEP 11/19
After thinning the dough
STEP 12/19
Take it off thinly
STEP 13/19
Put it in boiling water and bring it to a boil.
STEP 14/19
Add carrots and onions.
STEP 15/19
Season with soy sauce,
STEP 16/19
Add green onions, chili peppers, and enoki mushrooms
STEP 17/19
Turn the egg mixture and pour it in.
STEP 18/19
When the broth starts to boil, turn off the heat and add pepper
STEP 19/19
Put it in a bowl and it's done.
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