Making kimchi bean sprout sujebi. I like food on rainy days
It reminds me of a bowl of spicy sujebi on a rainy day
2 serving
Within 30 minutes
나는헨리
Ingredients
  • potato sujebi powder
    250g
  • Kimchi
    1cup
  • Bean sprouts
    2handful
  • leek
    1piece
  • Anchovy
    1handful
  • fish sauce
    1t
  • Korean style soy sauce
    1t
  • crushed garlic
    1t
  • Sugar
    1t
  • Red pepper powder
    2t
  • Kimchi
    2TS
Cooking Steps
STEP 1/8
Add 1 cup of sujebi powder and knead it for 10 minutes
STEP 2/8
Let's put the anchovies back in the water
STEP 3/8
I'll chop up the cooked kimchi If it is too sour, add 1 spoon of sugar and mix it well.
STEP 4/8
I wash the bean sprouts, too
STEP 5/8
Put kimchi back in the water and boil it
STEP 6/8
Put bean sprouts in boiling kimchi, open the lid, and let it boil.
STEP 7/8
Put in the fermented sujebi thinly
STEP 8/8
Add the sauce and season it
The remaining sujebi can be stored in the freezer and reused Sujebi dough ripening time is short and sujebi is not soggy and is very chewy. A little pepper powder when you eat it.
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