They want to eat sujebi even though it's hot summer. I wanted to eat potato sujebi with sliced potato, so I bought glutinous rice flour and kneaded it, so I made sujebi after a long time. If you add a spoon of cooking oil when kneading sujebi, it doesn't stick to your hands throughout the kneading, and it doesn't stick to your hands even when you scoop up sujebi. The dough is yellow because you put eggs in it and kneaded it. It's good to grind potatoes and make potato sujebi in the batter, but it's troublesome, so I just cut them into large pieces and put them in the refrigerator and boil them lightly, which is also a delicacy. It takes some time to ripen the dough, but it's a dish where you can taste the delicacy without difficulty. At first, when I saw a small lump of flour dough after kneading, I was worried that there was too little hubby, but as the soup and vegetables were mixed, the amount increased and the two ate full. In the past, when there was nothing to eat and when I was hungry, when I had to increase the amount and eat a lot of family members, the regular menu must have been sujebi. As the soup was cooked, the volume increased, and other ingredients and soup increased the amount, so many family members could eat with a small amount of flour. It's not a hungry time, but a world full of food, so it's become a delicacy. I suddenly feel like I should be thankful that I'm living Hoshijeol, where I can eat sujebi as a delicacy, not because I'm hungry. ^^