Spicy sujebi. Spicy seafood sujebi
I made a spicy sujebi that comes to mind on a rainy day. Spicy sujebi isn't hard.
2 serving
Within 20 minutes
세딸마mi
Ingredients
  • Sujebi
    300g
  • anchovy broth
    1ea
  • Seafood
    1/2cup
  • Potato
    1ea
  • Carrot
    1/3ea
  • leek
    10ea
  • leek
    1/2handful
  • Korean soy sauce
    1TS
  • the liquid of tuna
    1TS
  • Red pepper powder
    1TS
  • red pepper paste
    1TS
  • a beautiful forest
    1TS
  • Garlic
    0.5TS
Cooking Steps
STEP 1/6
I cut the potatoes into sujebi-sized pieces, shredded carrots, and chopped chives into 5cm long pieces. If there is a commercial potato sujebi attached, remove it and rinse it in water.
STEP 2/6
Boil 1 liter of water with 1 pack of broth, 1 tablespoon of soy sauce, 1 tablespoon of tuna liquid, and sliced potatoes.
STEP 3/6
When the water boils, remove the stock pack and add 1 tablespoon of red pepper powder, 1 tablespoon of red pepper paste, and 1 tablespoon of mirin.
STEP 4/6
When the soup boils, add the washed sujebi and sliced carrots.
STEP 5/6
Bring to a boil for another 3 minutes until the soup boils and sujebi is cooked, then add half a cup of assorted seafood and bring to a boil for another 1 minute.
STEP 6/6
Lastly, add the chopped chives, half a handful of green onions, and half a tablespoon of garlic and mix well. If you taste it and it's not enough, add additional tuna and turn off the heat to complete the spicy sujebi.
* If you want to eat more deliciously, add 0.5 tablespoons of Sandeul. * Sandeul, if you go in again, the seasoning will go up before the last taste You have to season it after you put it in.
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