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OTTOGI Potato Sujebi(Hand-Torn Noodle Soup: 수제비) Kit
Potato Sujebi can be enjoyed easily with just one kit, without additional ingredients!
POINT 01
There is no need to prepare separate ingredients as it contains dough mix, broth tea bag, soup base, and liquid soup.
POINT 02
A refreshing, deep soup flavor made with broth tea bags containing anchovies and kelp!
POINT 03
It contains potato starch to reduce the flour smell and increase the chewy texture.
Potato Sujebi kit composition
- A dough mix that contains potato starch makes it less sticky to your hands and has a chewy texture.
- Anchovy and dashi broth tea bags containing the secret to the refreshing taste of broth
- Liquid soup that adds flavor
- A dried garnish that allows you to enjoy a variety of vegetables easily.
How to make potato Sujebi
- Kneading - Add 120mL of water to the dough mix, mix evenly with a spoon, and knead for about 3 minutes until the surface of the dough is smooth.
- Making broth - Boil 1,200 mL of water and a broth tea bag in a pot. When the water starts to boil, take out the broth tea bag after 4 minutes and prepare the broth.
- Boiling Sujebi - Add the soup ingredients and liquid soup to the prepared broth, cut the sujebi dough into appropriate sizes, and cook for 6 minutes.
TIP to enjoy it more deliciously!
- If you leave the Sujebi dough for 5-10 minutes, the Sujebi will become more chewy and sticky.
- Enjoy it with Kalguksu! Add 100mL of water to the dough mix and knead for about 3 minutes until the surface is smooth. Roll it out with a rolling pin, then cut it into noodles and enjoy it as a noodle soup.
