Delicious sujebi made of purple sweet potatoes rich in anthocyan
It's chewy and light sujebi.
1 serving
Within 30 minutes
날개달고
Ingredients
  • Purple sweet potatoes
    1/2ea
  • Flour
    1cup
  • potato starch
    1/2cup
  • onion
    little
  • Carrot
    little
  • leek
    little
  • Broth
    3cup
  • Salt
  • crushed garlic
    1/2TS
Cooking Steps
STEP 1/3
I ground it on a grater for the dough.
STEP 2/3
Place the stock in a saucepan before kneading.I always add the three musketeers of dipori, anchovies, and kelp.
Put the ground purple sweet potatoes into the flour and knead them little by little by little by little by little.
As I kneaded it, it didn't feel sticky and tough, so I added potato starch. Cover the dough with plastic and leave it at room temperature for 30 minutes to make it much more chewy
STEP 3/3
Put the dough thinly into the boiling broth, add vegetables, and it's done.
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