perilla seed potato sujebi
Fight fire with fire. You can't eat it roughly because it's hot in the summer. Let's leave the air conditioner on at home and eat delicious perilla seed potato sujebi and endure the rest of the summer heat well.
4 serving
Within 30 minutes
승일승훈
Ingredients
  • Flour
    8cup
  • Potato
    2ea
  • Carrot
    1/4ea
  • Pumpkin
    1/3ea
  • leek
    enough
  • perilla powder
    1cup
  • onion
    1ea
Cooking Steps
STEP 1/11
It's perilla seed potato sujebi.
STEP 2/11
After kneading the flour with salt water, keep it in the refrigerator for about 30 minutes and use.
STEP 3/11
Prepare potatoes, onions, carrots, pumpkins, and green onions in advance.
STEP 4/11
Add the commercial anchovy broth tea bag, cut it off once, and take out the tea bag.
STEP 5/11
Add the potatoes and anchovy stock first and cut them into pieces
STEP 6/11
Spread the dough that has been matured in the refrigerator, stretch it out and put it in as you peel it off.
STEP 7/11
In between, stir to prevent the bottom from sticking.
STEP 8/11
When sujebi is cooked to a certain extent, cut it off with plenty of perilla powder.
STEP 9/11
Finish with chopped vegetables.
STEP 10/11
It's good to add soy sauce for the liver, but I finished it with sun-dried salt today.
STEP 11/11
Perilla seed potato sujebi is done.
After kneading the flour with salt water, keep it in the refrigerator for about 30 minutes and use. The dough becomes chewy. It's good to add soy sauce for the liver, but I finished it with sun-dried salt today.
Cooking review
5.00
score
  • 961*****
    score
    I couldn't put in perilla seeds because I didn't have enough soup After 30 minutes, I take off the dough It was so chewy that I ate it so deliciously
    2023-08-23 18:07
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