Mugwort Sujebi Hot Pot (Traditional Food)
These days, I am studying the subject of temple food research and practice. I learn to cook with the original taste of ingredients without much seasoning. I always use water collection Mugwort is a good ingredient for anti-cancer effects.
4 serving
Within 30 minutes
Taymom
Ingredients
  • Potato
    1ea
  • Carrot
    1/2ea
  • Pumpkin
    1/2ea
  • Shiitake mushroom
    3ea
  • Radish
    little
  • pine mushroom
    1ea
  • Flour
    1cup
  • Mugwort
    2T
  • mugwort leaves
    little
  • collection of water
    3cup
  • Korean style soy sauce
    1~2T
  • Salt
    little
Cooking Steps
STEP 1/7
The vegetables are cut into rectangular shapes.
STEP 2/7
Mix the flour and mugwort powder, add a pinch of salt, and knead little by little.
STEP 3/7
Put it in a plastic bag and age the refrigerator.
STEP 4/7
I put mugwort in vinegar and washed it. It feels like the green light has become clearer. And I just ripped off the leaves.
STEP 5/7
Add the water and boil it
STEP 6/7
Add the hard ones like potatoes and carrots first. When it boils to a certain extent (you can season it with soy sauce, but temple food rarely season it hard)
STEP 7/7
Rip the dough into the dough like sujebi, add mugwort leaves at the end, cook slightly, and turn it off.
It can be used to cook rice or soup. It's also good to cook soup and it's all-around.
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