Yoon Joomo's Potato and Zucchini Sujebi
A sujebi made by adding potato, zucchini, and onion to an anchovy and dipori broth, then tearing in thick pieces of cold-rested flour dough.
Ingredients needed 2 servings
Recipe
Cooking tips
- Do not add the water for the dough all at once; adjust it little by little until the dry flour disappears.
- Resting the wrapped dough in the refrigerator for 30 minutes allows the moisture to distribute evenly and makes it chewy.
- Cut the zucchini into long, thick slices and the potato and onion into large chunks to preserve the original texture.
Recommended for
- Those who crave a warm soup on a rainy day.
- Those who want to make chewy sujebi with homemade dough.
- Those who want to use potato and zucchini in a hearty way.
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Kim Dae-seok's Sweet Pumpkin Sujebi
- Sung Si-kyung's Squid, Potato, and Zucchini Jeon
- Kim Jin-soon's Potato and Zucchini Pancake
- Solo Cooking God's Rustic Homemade Dumplings
- Kim Dae-seok's Potato Jjajangmyeon
- Aha Bujang's Super Simple Potato Sujebi
- Seonkyoung Longest's Potato Sujebi
- Baek Jong-won's Kimchi Sujebi
- Aha Bujang's Super Simple Perilla Seed Sujebi
- Sung Si-kyung's Zucchini and Potato Pancake
