Grind 8 potatoes in a blender. (If you grind potatoes in a grater, it's better because the fiber in the potatoes doesn't break!)

Make dough by adding flour little by little to the ground potatoes.

Mix it with a spoon. (You can make it without touching it with your hands.)

Slice 2 potatoes thickly into 2L of anchovy stock.

Mix it with a spoon. (You can make it without touching it with your hands.)

Mix it with a spoon. (You can make it without touching it with your hands.)

Add the onions, and when the water boils one more time, I'll add the pre-made sujebi dough. I've made the dough tough, so you can scoop it up with a spoon, cut it with another new spoon, and put it into the broth.

(Use two spoonfuls to separate the dough.)

After removing all the potato sujebi batter, add the pre-cut carrots and zucchini.

Add the vegetables and remove the foam once it boils. You can eat it when it boils again. It doesn't take long to cook.

Put it in a bowl

Sprinkle with pepper.

Potato sujebi dough becomes plump sujebi like this.