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Potato Sujebi (Korean Hand-torn Noodle Soup)

Chi phí $10, lưu $15

Nguồn: Recommended by CookGo

  • 30 Min
  • 2 Số suất
  • $10

NGUYÊN LIỆU

  • Main Ingredients

    • 🥔 2 potatoes
    • 5 tbsp all-purpose flour
    • 🧂 1 pinch salt
    • 🥒 1/3 zucchini
    • 🧅 1 green onion
    • 3 chili peppers
    • 🐟 10 anchovies
    • 2 pieces kelp
    • 🥚 1 egg

  • Seasonings

    • 2 tsp minced garlic
    • 1 tbsp soy sauce
    • 🧂 1 tbsp salt

BƯỚC

1

Mix flour and a pinch of salt in a bowl. Gradually add water to form a firm dough. Cover and let it rest in the fridge for 10–30 minutes.

2

Peel and slice potatoes into 1–1.5 cm pieces. Slice zucchini into quarters and cut to similar size as potatoes. Slice green onion and chili peppers diagonally.

3

Boil water in a pot and add anchovies and kelp. Simmer for 10–15 minutes to make broth.

4

Add potatoes and zucchini to the broth. Season with soy sauce, salt, and minced garlic. Adjust seasoning to taste.

5

Tear small pieces of dough and flatten them before adding to the pot. Reduce heat to low while adding the dough.

6

Add green onion and chili peppers. Simmer on medium heat for 5–10 minutes until potatoes and dough are fully cooked.

7

Beat an egg and pour it into the pot in a circular motion. Let it cook briefly and turn off the heat.

CHẤT DINH DƯỠNG

Mỗi 1 suất

🔥

350

Calo

  • 12g
    Protein
  • 50g
    Carbohydrate
  • 8g
    Chất béo

💡 Mẹo

Use leftover broth to mix with rice for a comforting finish.Resting the dough overnight enhances its texture.Adjust chili pepper quantity based on spice tolerance.

⚠️ Lưu ý

Công thức này chỉ mang tính gợi ý. Việc sử dụng cụ thể cần điều chỉnh theo từng người.