Spicy Bean Sprout Sujebi얼큰 콩나물 수제비

02

Instructions

1. 1

   Mix salt into the flour, knead into a dough, and let it rest.

2. 2

   Roast the dried pollock head, then place it in cold water and boil to make a broth. Strain the broth through cheesecloth.

3. 3

   Pour the broth from step 2 into a pot and add half of the bean sprouts. When it comes to a boil, dissolve in the gochujang and red pepper flakes and continue boiling.

4. 4

   Roll out the rested sujebi dough, cook it in a separate pot of boiling water, and drain.

5. 5

   Add the cooked sujebi from step 4 to the soup from step 3 and bring it to a brief boil.

6. 6

   Add the remaining bean sprouts to finish.

Serving size and preparation times were not provided in the source data.