Sujebi Recipe Dough Broth Making Yourself
Hand-made sujebi from dough to broth, try the menu that comes to mind on a rainy day.
2 serving
Within 30 minutes
먹순
Ingredients
  • Flour
    200g
  • Water
    100g
  • onion
    1/2ea
  • Carrot
    1/6ea
  • Young squash
    1/2ea
  • Mushrooms
    1handful
  • Shrimp.
    6ea
  • leek
    1ea
  • Cheongyang red pepper
    1ea
  • Sea tangle
    2piece
  • Anchovy
    1handful
  • Water
    1000ml
Cooking Steps
STEP 1/8
First, you have to make dough with sujebi.
Add 200g of flour such as gravity flour and water while checking the concentration.
It's good to make sujebi slightly thick so that it stretches out.
If you have time after lumping the dough together, put it in the refrigerator for about an hour and rest it.
STEP 2/8
In the meantime, they prepared various ingredients.
I shredded onions and carrots for sujebi and chopped zucchini as well.
They prepared some shiitake mushrooms and sliced green onions and cheongyang peppers sideways.
I think it'd be good to add a little bit of seafood. They prepared some cocktail shrimp
I have some mugwort left at home, so I prepared a little for the scent.
STEP 3/8
Prepare the broth with anchovy kelp stock, put kelp and anchovies in cold water, take out the kelp when the water boils, and boil it for another 10 minutes with anchovies alone.
STEP 4/8
After 10 minutes, remove all the ingredients and season them with a spoonful of soy sauce and pepper.
STEP 5/8
When the dough becomes tissue, spread it out and scoop it out by hand according to the thickness and shape you want.
STEP 6/8
In the meantime, boil all the vegetables in the prepared broth.
STEP 7/8
Remove the dough one by one and add all to the broth.
Cook it for about three minutes.
STEP 8/8
In the final stage, I added Cheongyang red pepper and green onion to make it spicy.
If you eat it with geotjeori, it's a perfect match! It's good to boil kalguksu like this.
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