Make dough with sujebi. Use normal gravitational flour But using strong flour and soft flour doesn't make sujebi. If you knead it with salt and water, it can be salty where the salt is not melted, so it's good to mix it well with water, melt salt, make salt water, and knead it little by little If you put a drop or two of perilla oil in it, the dough becomes finer. I don't have a picture because my daughter made it in advance last night. I put it in a bag and refrigerate it.

Add a lot of anchovy broth. Stir-fry anchovies in a pan. Add the onion, kelp, water, and when it boils, take out the kelp. Add more water and boil it for another 15 minutes.

Cut the potato into 4th place and cut it flat~ Cut the onion into thick pieces, cut the pumpkin into half-moon carrots~ Cut the potato into 4th place and cut it flat~ Cut the green onion diagonally and chop the garlic~

Put potatoes in the broth and boil it

Season the soup with soy sauce and sand lance extract. You can season it later and use salt if you don't have enough seasoning. When the potatoes are cooked 90%

If you take out the dough and touch it a few times with your hands, it's very soft like a baby's butt.

I put cold water on the dough with my hands. Mothers put in a bowl of water, wet their hands, and put it in the dough, but it's more convenient to put water on the doughSpread it thinly and put it in

The batter doesn't stick well when the water boils Sometimes~ Stir it with a spoon~ Add pumpkins, onions, and carrots~ When it boils, add green onions and garlic~ Cheongyang peppers don't go well with this~ Rather than spicy, it's the savory taste of anchovy broth

Sujebi dough becomes transparent when cooked.

The dough is cooked well if it's enough broth since it's mixed first and then added later. It's good to remove the foam and add salt for the lack of seasoning. It's good to dissolve the egg water

Put in a bowl and add pepper. Put a bit of sesame on top Depending on my taste, I put in sesame oil and sometimes not