Cool Sujebi | How to make Sujebi dough | Making broth
Sujebi that my mom made me feels like my whole body is relieving fatigue whenever I eat it. Today is a dish that I really wanted to learn.
4 serving
Within 60 minutes
우와한식사
Ingredients
  • Anchovy
    1handful
  • onion
    1/2ea
  • Radish
    3cm
  • Sea tangle
    1piece
  • leek
    1ea
  • dried shiitake mushroom
    1/2handful
  • Young squash
    1/3ea
  • Potato
    1ea
  • Flour
    2cup
  • Salt
    suitably
  • Cooking oil
    1spoon
  • leek
    1/2ea
  • Cheongyang red pepper
    1ea
Video
Cooking Steps
STEP 1/13
Microwave a handful of anchovies for 30 seconds. The fishy smell disappears.
STEP 2/13
Put 1~1.3 liters of water in a pot and make broth by cutting anchovies and onions half the skin, cutting them sideways, 3cm (one piece), 1 kelp, 1 green onion, and half a handful of dried shiitake mushrooms (optional). Boil for about 30 minutes. Meanwhile, prepare vegetables and knead.
STEP 3/13
Shred the zucchini and cut the potatoes into half-moon pieces.
STEP 4/13
Add 2 cups flour (gravity) and 1/3 teaspoon salt.
STEP 5/13
Add 1 spoon of cooking oil or olive oil and mix.
STEP 6/13
Add water and mix.
STEP 7/13
Mix water little by little in the middle and knead.
STEP 8/13
Make it more sticky than kalguksu dough, and knead it enough to get a little on your hand. It doesn't come off your hand.
STEP 9/13
Take out the stock ingredients and throw them away and add the potatoes first.
STEP 10/13
Spread the dough thinly, tear it apart, and add.
STEP 11/13
Add the pumpkin.
STEP 12/13
You can add green onions or cheongyang peppers.
STEP 13/13
Season with salt or salted anchovies.
Add 1 spoon of cooking oil or olive oil to the dough.
Cooking review
5.00
score
  • 996*****
    score
    It's delicious
    2022-07-30 20:27
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