Kim Dae-seok's Sweet Pumpkin Sujebi

A golden sujebi made by simmering sweet pumpkin and potato in an anchovy, kelp, and dried shrimp broth, then dropping in soft dough.

Ingredients needed 4 servings

Recipe

Cooking tips

  • Microwaving the sweet pumpkin first makes it easier to handle the tough skin.
  • The cup measurement is based on 200mL. Do not pour all 370mL of water for the dough at once; mix while checking the consistency.
  • Using wooden chopsticks to push the dough from the edge of the bowl makes it easier to create evenly sized pieces.
  • Cooking the potato and sweet pumpkin first ensures that the hard ingredients and the sujebi dough finish cooking at the same time.

Recommended for

  • Those who enjoy warm sujebi with the natural sweetness of sweet pumpkin.
  • Those who want to make a hearty noodle soup on a rainy day.
  • Those who want to prepare a deep home meal with anchovy, kelp, and dried shrimp broth.

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