How to make sujebi more chewy and chewy - savory perilla seed su
I like sujebi so much that I make it often. I'll give you a tip to make sujebi dough more sticky and chewy.
4 serving
Within 60 minutes
하이디랑
Ingredients
  • Strong flour
    500g
  • Water
    180ml
  • chicken stock
    1500ml
  • Young squash
    1/2ea
  • Potato
    1ea
  • Carrot
    1/3ea
  • Cheongyang red pepper
    1ea
  • leek
    1piece
  • Cooking oil
    2TS
  • Garlic
    1TS
  • perilla powder
    3TS
  • Korean style soy sauce
    2TS
  • perilla oil
    2TS
  • cooking wine
    2TS
  • Salt
    suitably
Cooking Steps
STEP 1/10
Add 2 tablespoons of cooking oil and 1 teaspoon of salt to the flour and knead little by little
STEP 2/10
After kneading it well
STEP 3/10
Put it in a sanitary bag and let it rest in the refrigerator for an hour
STEP 4/10
Season chicken broth or anchovy broth first
STEP 5/10
When the soup boils over high heat, tear the dough thinly and put it in
STEP 6/10
Add potatoes and carrots that are 1cm thick
STEP 7/10
Add zucchini, please
STEP 8/10
Add garlic, green onions, and chili peppers
STEP 9/10
When the vegetables are cooked, add perilla seed powder and bring to a boil
STEP 10/10
Delicious and chewy perilla seed sujebi is complete!
When you knead the dough with a little cooking oil, it doesn't stick to your hands and becomes a more chewy and soft dough.
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