1
In a bowl, combine 2 cups of all-purpose flour, 180ml of water, 1/2 tsp of sea salt, and 1 tbsp of cooking oil, mix roughly with a spoon, and then knead into a dough ball with your hands.
Spicy Potato Sujebi
A potato sujebi recipe featuring chewy dough and a spicy beef bone broth.
KoreanSoup & Stew
⏱️ 64 min total📝 10 steps
What You'll Need
All-purpose flour2 cups
Water180ml
Sea salt1/2 tsp
Cooking oil1 tbsp
Beef bone broth500g
Water700ml
Potato1
Zucchini1/2
Onion1/4
Green onion1/3 stalk
Salt1 tsp
Red chili powder2 tbsp
Minced garlic1 tbsp
Commercial soup soy sauce1 tbsp
Instructions
2
Knead the dough until smooth, wrap it in plastic, and let it rest in the refrigerator for at least 1 hour.
⏱️ 60m 0s3
Prepare the vegetables by slicing 1 potato into half-moons, julienning 1/2 zucchini and 1/4 onion, and chopping 1/3 stalk of green onion.
4
In a bowl, mix 2 tbsp of red chili powder, 1 tbsp of minced garlic, 1 tbsp of soup soy sauce, and a little water to make the seasoning sauce.
5
Pour 500g of beef bone broth and 700ml of water into a pot and bring to a boil.
6
Once the broth is boiling, add the prepared seasoning sauce and stir to dissolve.
7
Add the potato and onion to the broth and boil for 3-4 minutes until the potato is partially cooked.
⏱️ 4m 0s8
Take out the rested dough and tear it into thin pieces by hand directly into the pot.
9
Add the zucchini and green onion, then continue to boil.
10
Season with 1 tsp of salt and boil for a little longer to finish.