Chewy sujebi with a lot of meat. Jjajang sujebi
Sujebi is always made with cold soup Raise your hand if you think we should eat together Sujebi doesn't have to go with soup! With jajang sauce with a lot of meat Add sujebi and enjoy it!
1 serving
Within 30 minutes
만개의레시피
Ingredients
  • Black bean powder
    1/2paper cup
  • Pork
    1paper cup
  • Cabbage
    2piece
  • onion
    1/2ea
  • leek
    1/3ea
  • Water
    2paper cup
  • Soy sauce
    1/2spoon
  • crushed garlic
    1/2spoon
  • Cooking oil
    3spoon
  • ground pepper
    1little
  • Red pepper powder
    1/2spoon
  • Flour
    1paper cup
  • Cooking oil
    1/3spoon
  • Salt
    1/4spoon
  • Water
    1/3paper cup
Video
Cooking Steps
STEP 1/6
Put cooking oil, salt, and water into flour and make sujebi dough
STEP 2/6
Rip the dough into boiling water and cook
STEP 3/6
Cut cabbage and onions into bite-sized pieces and chop green onions
STEP 4/6
Put green onions and pork in a pan covered with cooking oil and stir-fry over medium heat, then add soy sauce, pepper, and minced garlic and stir-fry
STEP 5/6
When the pork is cooked, add onions and cabbage and stir-fry over high heat, then add water and jajang powder and boil over low heat
STEP 6/6
When the concentration of jajangmyeon thickens, add sujebi and stir-fry it again
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