1
Put 2 cups of Jerusalem artichoke powder in a bowl.
Buddhist Monk Bohyeon's Jerusalem Artichoke Sujebi
A recipe for Jerusalem artichoke Sujebi (hand-pulled dough soup) that is savory, chewy, and full of nutrition, just like the rustic countryside taste.
KoreanNoodles
📝 13 steps
What You'll Need
Jerusalem artichoke powder2 cups
Whole wheat flour1 cup
Salt1/5 tbsp
Lukewarm waterAs needed
Potatoes4
Seaweed vegetable brothAs needed
Green onion1 stalk
Minced garlic1/2 tbsp
Instructions
2
Add 1 cup of whole wheat flour.
3
Add 1/5 tbsp of salt.
4
Add an appropriate amount of lukewarm water and mix to make the Sujebi dough.
5
Knead the dough, wrap it in plastic wrap, and let it age.
6
Peel 4 potatoes, wash them clean, and slice them.
7
Put the seaweed vegetable broth in a pot and bring to a boil.
8
Add the sliced potatoes to the boiling seaweed vegetable broth and boil.
9
Slice the green onion and prepare.
10
When the broth boils, pull off pieces of the aged dough and add them to the pot.
11
Add 1/2 tbsp of minced garlic.
12
Add the sliced green onion.
13
Check the seasoning of the broth and continue boiling until the ingredients are cooked.