STEP 1/8
Trim chives, wash them, and chop them. .
STEP 2/8
Cut potatoes into round shapes, shred onions, and slice garlic. Cut zucchini into half-moon slices.
STEP 3/8
Sprinkle with flour and rub it, remove the intestines, wash it clean under running water, and cut it into bite-sized pieces.
STEP 4/8
Place flour in a bowl, add chives, pour salt water, knead, and place in a disposable plastic bag. (I left it in the refrigerator for 30 minutes.)
STEP 5/8
Make anchovy kelp soup. I used a tea bag for the anchovy kelp soup.
STEP 6/8
When the anchovy kelp soup boils, tear the dough into bite-sized pieces and add potatoes, zucchini, and onions to boil while stirring.
STEP 7/8
Add the octopus and garlic above, stir and boil, season with tuna liquid and salt, and remove from heat. Remove the foam.
STEP 8/8
Put the octopus sujebi in a bowl and serve with cabbage kimchi.