Seonkyoung Longest's Potato Sujebi

Cooking tips 💡

• Let the potato liquid sit undisturbed for at least 30 minutes so the starch sediment properly separates at the bottom.
• The broth must be boiling when you add the dough pieces to prevent them from sticking together.
• For a chewier texture, you can substitute potato starch for the flour according to your preference.

Recommended for 🙋

• ⭐Those who want to enjoy a chewy, unique sujebi while reducing flour intake.
• ⭐Those looking for a clean and mild soup dish with a vegetable broth base.