Sujebi Chewy Sujebi Pork Golden Recipe Turned into Perilla Suseb
I think sujebi tastes better on rainy days^^ How about overcoming the rainy season with hot sujebi?^^ The amount of dough in the recipe is about 4-5 servings Depending on the number of people, you can boil more if you increase the amount of soup and vegetables and season them
1 serving
Within 60 minutes
상콤달콤
Ingredients
  • Flour of wheat flour
    500g
  • Salt
    1/3T
  • Cooking oil
    1T
  • Water
    280ml
  • anchovy broth
    1L
  • onion
    1/2ea
  • Potato
    1ea
  • Young squash
    1/4ea
  • Mushroom powder
    1/2T
  • crushed garlic
    1T
  • cooking wine
    1T
  • fish sauce
    2T
  • leek
    1/2ea
  • Cheongyang red pepper
    1ea
  • perilla powder
    3T
  • perilla oil
    1T
Video
Cooking Steps
STEP 1/9
Dissolve 1/3T of salt in 280ml of water
Add 1T of cooking oil and prepared salt water several times to 500g of glutinous rice flour and knead them
First, mix it with a spoon or spatula, and knead it with your hands when it clumps up About 5 to 10 minutes
STEP 2/9
Once smooth, divide into 2 to 3 pieces, wrap one in a bag, and let it rip for 30 minutes in the refrigerator
The dough gets more chewy
STEP 3/9
Put the pack back into 1L of water and bring the broth to a boil
STEP 4/9
Cut the vegetables and prepare them
You can slice it or half a month
STEP 5/9
Season the broth with 2T of fish sauce and 1T of cooking wine
If the water is too watery while boiling the broth, you can add more water
STEP 6/9
Reduce the gas heat slightly and remove the sujebi thinly
I put half of the dough in, but it's enough to eat it by myself
STEP 7/9
Of course, the thinner the dough, the faster it's natural^^
When dough comes to mind, add chopped vegetables and bring to a boil
If you have mushrooms, you can add them
STEP 8/9
When the soup boils, add shiitake mushroom powder and 1T of minced garlic and bring to a boil
Boil the potatoes and sujebi until they're cooked
Taste it. If it's bland, add some fish sauce. If it's salty, add some water
Add green onion and chili pepper and boil it. It's done
I like perilla seed sujebi, so I ate perilla seed sujebi
STEP 9/9
If you boil 3T of perilla powder and 1T of perilla oil in sujebi for a while, it turns into a savory perilla sujebi ^^
It's a delicious sujebi that I think of every rainy day^^
You can put perilla oil in a pot or when you scoop it up, it's hard
Rather than kneading flour with salt, it's better to make salt water and knead it evenly If you knead it with 1T of oil, it doesn't stick to your hands and it becomes more chewy It's better if you ripen it in the refrigerator for 30 minutes You can eat it as a sujebi, but if you have perilla powder and perilla oil, try it as a savory perilla sujebi
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