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Homemade and hand-torn. It’s not every day you can enjoy a dish that will make you appreciate all the cook’s hard work. Enjoy the delicious potato sujebi dish often enjoyed on cold and rainy days but now an option every day!
Serves: 3-4 | Total Cooking Time: 1 hour
Ingredients
1-2 tbsp Korean Soup Soy Sauce
1 tbsp Garlic, minced
1 medium Potato, cubed
1 1/8 oz Carrot, thinly sliced
3 oz Korean Zucchini, diced
10 oz Scallion, sliced
Salt
Sujebi Dough
2 ¾ cup Flour
¼ cup Potato Starch
1 tsp Salt
1 cup Water
1 ½ tbsp Garlic Powder
1 tbsp Cooking Oil
Broth
1 medium Onion
1 ½ oz Garlic Cloves
4 oz Big Green Onion
1 2x2-inch piece Dried Kelp
1 oz Shiitake Mushroom
9 ⅜ oz Radish
10 cups Water
Garnish
Chives
Red Pepper
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