How to cook spicy potato kimchi sujebi

Sujebi is a dish made by kneading flour, tearing the dough into suitable pieces, and boiling them with potatoes in a broth made from anchovies, beef, or other ingredients. It can be served in a clear anchovy or meat broth, or made spicy with gochujang or kimchi. Although sujebi is commonly known as an inexpensive everyday food, its chewy dough and refreshing broth have recently made it popular as hangover food and a special treat. Its simple recipe also makes it easy for anyone to prepare. How about warm sujebi for dinner? Let's learn how to cook spicy potato kimchi sujebi.

'Spicy Potato Kimchi Sujebi' recipe

How to make spicy potato kimchi sujebi

Ingredients: flour, makgeolli, water, salt, perilla seed oil, potato, zucchini, shiitake mushroom, Cheongyang chili pepper, red chili pepper, green onion, anchovy kelp broth, kimchi

1. In a bowl, combine 2 cups of flour, 2/3 cup of makgeolli, 1/4 cup of water, 1/2 tablespoon of salt, and 1 tablespoon of perilla seed oil, then knead the flour dough for 1 to 2 minutes.

2. Cut the kimchi, potato, zucchini, shiitake mushroom, Cheongyang chili pepper, red chili pepper, and green onion into bite-sized pieces.

3. Pour 10 cups of anchovy kelp broth into a pot, and as it begins to boil, add the kimchi and potatoes and boil them.

5. When the broth is boiling vigorously, tear the sujebi dough into bite-sized pieces and add it to the pot.

6. Boil for about 5 to 10 minutes until the sujebi is fully cooked.

7. Once the sujebi and potatoes are cooked, add the sliced vegetables and boil to complete the spicy potato kimchi sujebi.

[Fam Times=Reporter Jung Hee-jung]