Making kaljebi. Eating kalguksu sujebi at once
It's cold and it's a morning that makes sounds. Take care of your health in the cold, and kalguksu and sujebi are more delicious if you eat them hot on a rainy day, and even if the weather is sunny, a bowl of delicacies can relieve stress and fill the pace. Today, when I want to taste both, I'm going to make a good kaljebi
4 serving
Within 30 minutes
요리쿡조리쿡
Ingredients
  • Kalguksu
    4~5serving
  • Sujebi
    2handful
  • Potato
    2ea
  • Pumpkin
    1/3ea
  • sweet pumpkin
    4piece
  • Carrot
    1/4ea
  • Scallions
  • Cheongyang red pepper
    2ea
  • Sea tangle
  • Korean style soy sauce
    1TS
  • Soju
    3TS
  • anchovy broth
Cooking Steps
STEP 1/8
Kalguksu noodles and sujebi are made comfortably with a variety of products.
STEP 2/8
Slice potatoes and sweet pumpkin into bite-sized pieces, slice pumpkins and carrots, and slice cheongyang peppers
STEP 3/8
Put 2 packs of anchovies, 6 pieces of kelp, and 1 tablespoon of soy sauce in a 7 mug cup of water and boil it over high heat and after 10 minutes, take out the ingredients.
STEP 4/8
Put the potatoes in first and boil them.
STEP 5/8
Add noodles, sujebi, and sweet pumpkin and boil it. Bring to a boil, stirring with long wooden chopsticks once in a while
STEP 6/8
When the noodles are chewy, add sliced carrots, pumpkins, and cheongyang peppers
STEP 7/8
When the pumpkin is tender, it's done. I didn't season it separately. The kalguksu and sujebi dough are seasoned, so you can boil it first and put it in to your liking, but I didn't put it in separately
STEP 8/8
Sprinkle with pepper and place in a bowl
Cooking review
5.00
score
  • 257*****
    score
    It was easier than I thought, so it was fascinating Thank you!
    2021-11-13 15:28
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