First, make sujebi dough.
I easily buy sujebi powder from the cooperative and use it. It was chewy and delicious.
It doesn't matter if you just add flour at home, but you can make it more chewy if you add starch powder.
I added mulberry leaf powder to make it colorful
You can add carrot juice instead of mulberry leaves, and the color is very pretty even if you add chives juice

When you put a bowl of rice into the powder, put half of the rice bowl in the water first and make the dough,
If it's too dry, add a little more and knead.
It's good when the surface of the dough feels a little wet.
Cover and let ripen in refrigerator for 30 minutes to 1 hour.

I'm going to make the most important broth of dried pollack kimchi sujebi.
Add dried pollack head, kelp, and dried shiitake mushrooms,
I'm going to stir-fry the defoli, dried pollack, and shrimp first.
(Put in the pollack head or dried pollack salad, and use the rest of the broth ingredients at home.)

Put dried pollack head, kelp, green onions, and dried shiitake mushrooms in water and boil them first.
When the water boils, add the stir-fried broth ingredients and boil it.
Bring to a boil, removing bubbles from the top and simmering for 20-25 minutes.

Make the sauce,

Prepare the vegetables.
Chop and prepare the radish so that it cooks quickly.
Radish is delicious these days, so it's delicious when you put it in.

Wet the dried pollack in water once and make it soft, find the thorn, remove it, and chop it into small pieces with scissors.
It's good to eat sujebi and slurp it.
Prepare 1-2 cheongyang peppers to suit your taste of spicy.

Soak potatoes in water and remove starch,

I also prepare kimchi by cutting it into small pieces.
Add 2 spoons of sesame oil and stir-fry kimchi first.

Add chopped Hwang Chae Tae and sauce to the fried kimchi and stir-fry it again.

Put the stir-fried kimchi and dried pollack into the broth, add the shredded radish, and bring to a boil.

Boil it for 5 minutes, add potatoes and hot pepper, and boil it until the potatoes are slightly undercooked,

Add the rest of the vegetables (onions, pumpkins).

Season with soy sauce, but if you have tuna fish sauce at home, please add a spoonful.
It tastes good. ^-^

The color of the dough is so pretty~~ Remove and stir until sujebi dough is cooked and floats.

Lastly, put in a lot of green onions. That's it.

It's dried pollack kimchi sujebi that makes you say "Ah~ It's cool" when you scoop up a spoonful of soup.