Name: Making kaljebi using dumpling skin and kalguksu noodles dough
Total time: 60 min
Yield: 2
Ingredients: Gravity powder 2cup; Water 0.4cup; Eggs 1ea; Salt suitably; Cooking oil 1T; the skin of skin 5piece; Anchovy 1handful; Korean style soy sauce 1T; Salt suitably; ground pepper suitably; crushed garlic 1T; Young squash 1/2ea; Carrot 1/2ea; onion 1/2ea; leek 1handful; Cheongyang red pepper 3ea; leek 1ea

10K Recipe

Making kaljebi using dumpling skin and kalguksu noodles dough

The groom suddenly wants to eat kaljebi So I made the dough myself, made kalguksu noodles, and made sujebi There was some leftover dumpling blood, so I put it in and made kaljebi Put in a lot of anchovies so that it smells like anchovy noodles Using small vegetables, you can enjoy it at home Since there are a lot of vegetables in anchovy broth, it's a kaljebi that has a light and clean taste Kimchi was well-cooked and I really enjoyed it Haha It ripens well and it's been for a long time The noodles are chewy :-) Buy a zucchini and use half of it and enjoy it for about 500 won The recipe for kaljebi that we cooked and ate a lot It's starting now

2 serving

Within 60 minutes

윤수학

Ingredients

Gravity powder

2cup
Water

0.4cup
Eggs

1ea
Salt

suitably
Cooking oil

1T
the skin of skin

5piece
Anchovy

1handful
Korean style soy sauce

1T
Salt

suitably
ground pepper

suitably
crushed garlic

1T
Young squash

1/2ea
Carrot

1/2ea
onion

1/2ea
leek

1handful
Cheongyang red pepper

3ea
leek

1ea

Cooking Steps: STEP 1/12

Shall we start with flour dough Hah!
Beat flour and ingredients in disposable bags

STEP 2/12

The more you pat it, the more chewy it gets
I added a bit of cooking oil, so it doesn't stick to the bag

STEP 3/12

Let it ripen
It's more chewy if you ripen it enough
If you put it in the refrigerator and eat it after a day, it will be chewy :-)
I did it for a few hours

STEP 4/12

Roll the matted flour dough with a rolling pin and cut it
If you add a bit of flour, it doesn't stick

STEP 5/12

I'm going to use noodles for 2/3 of it
I'll put the rest of it in like a dough
It's really good if you add the leftover dumpling skin like sujebi
Please prepare dumpling skin, too

STEP 6/12

I prepared it to eat it lightly with vegetables Hahaha
There's chives, so it's icing on the cake

STEP 7/12

Put a handful of anchovies in the water and bring to a boil
Kelp, okay
Broth pack. Okay
I'm going to make a thick anchovy broth and boil it until it smells like anchovies
When the broth is ready, take out the anchovies

STEP 8/12

When the broth boils, add noodles
Add sujebi and dumpling skin to the remaining dough
If you add dumpling skin, it's really chewy

STEP 9/12

Stir occasionally so that it doesn't stick to the floor!
I seasoned it with soy sauce. Adjust it to your taste with salt Hah!
Pepper, tap, and ground garlic are essential

STEP 10/12

And when the noodles are cooked to a certain extent, add vegetables except green onion and chives and bring to a boil :-)

STEP 11/12

When the noodles are cooked, add chives and green onions and boil it again
Caljebi is done
The chewy batter is art

STEP 12/12

Sigh... As expected, anchovy kalguksu is love
I couldn't see where the kelp was, so I just made the broth with anchovies, but it was so good because it smelled like anchovies

If you put the dough in a bag with cooking oil such as flour and eggs, it doesn't stick and is very comfortable