Perilla seed ongsimi sujebi
I want to eat sujebi and I'm prescribing no flour, so I cooked sujebi with a lot of nutrients~~^^ I just used it because there's clay miru that's left after I made it last time I like the white rice powder ongsimi better~~ The broth is about six servings. It's good to keep it in the refrigerator and use it as a base^^
2 serving
Within 60 minutes
제주언니
Ingredients
  • Anchovy
    1handful
  • dried pollack
    1~2ea
  • dried shiitake mushroom
    4~5ea
  • Sea tangle
  • red pepper seeds
    1T
  • Shrimp powder
    1T
  • Perilla seeds
    1cup
  • glutinous rice flour
    1cup
  • Potato
  • leek
    little
  • Pumpkin
  • onion
  • Salt
    1/2ts
  • Korean style soy sauce
    1ts
Cooking Steps
STEP 1/9
Making broth with dried fish at home
Boil enough to keep it refrigerated It's good to use as a base
STEP 2/9
You don't have to put in vegetables
They're in the fridge, so I put them in^^
STEP 3/9
Making glutinous rice flour dough in hot water like a glass of soju
STEP 4/9
Making Ongsimi into bite-sized pieces
STEP 5/9
Take out the ingredients of the broth that has been boiled for about 20 minutes and boil the prepared vegetables in 4 cups of the broth
STEP 6/9
Grind 2 cups of broth into 1 cup of perilla seed powder
STEP 7/9
When the vegetable broth starts to boil, add the ongsimi
STEP 8/9
When Ongshimi starts to float, add finely ground perilla powder.
STEP 9/9
When perilla seeds start to boil, season with salt and soy sauce and turn off the heat.
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