corn sujebi
I ground corn into the dough and kneaded it It's a chewy and smooth sujebi It doesn't smell like corn
2 serving
Within 30 minutes
๊นป์žŽ์–ธ๋‹ˆ
Ingredients
  • Corn
    1ea
  • Water
    150ml
  • Flour
    11TS
  • leek
    little
  • Kim
    1piece
  • roasted salt
    1/2TS
  • Soy sauce
    1TS
  • thick soy sauce
    1TS
  • Bottled water
    5TS
  • Red pepper powder
    1/2TS
  • Sesame oil
    1/2TS
Cooking Steps
STEP 1/9
I can't open the corn
STEP 2/9
When the corn is all ripped off
STEP 3/9
Put water in the grinder and grind it
STEP 4/9
It's finely ground and smooth
STEP 5/9
Put a lot of flour in the ground corn and knead it
STEP 6/9
The dough is very smooth
STEP 7/9
Pour 1.3L of boiled water into a pot and when the water starts to boil again, scoop up the sujebi
I put a lot of onion skin, so the color is thick again
STEP 8/9
Sujebi is boiling deliciously
Season the soup with half a tablespoon of grilled salt
STEP 9/9
Prepare the sauce and cut the dried laver
If you add perilla powder, you can add more thick and savory soup Since it's summer, I don't put perilla seed powder because I like neat soup
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