한국에는 손맛이라는게 있죠.. 손맛 제대로 느끼는 음식.

#HowYouLikeThat#하우유라익댓#KimchiSujebi#김치수제비#KoreanComfortFood#추억의음식#Kimchi#김치#MonkeySeeMonkeyDo#몽키씨몽키두

Hi Guys. Welcome to MonkeySee MonkeyDo Cookbang kitchen I’m here to demonstrate Korean Cookbang in English to share our authentic Korean taste. You don’t need to understand the whole Korean taste. Be a “Monkey see, Monkey do”. Then you can create this Korean taste at home Big thumbs up for those people clicking “like”, “share” and “subscribe”. Thank you for watching my Cookbang channel

*Ingredients*

1 ½ cup Plain flour (밀가루)

300g Ripe cabbage Kimchi (신김치)

6 cup Anchovy & kelp Stock (멸치다시육수) https://www.youtube.com/watch?v=4GEor…

1 Egg (계란)

1 Spring onion (파)

1 Small Onion (양파)

1 Medium Potato (감자)

2 Korean cheongyang chillies [optional] (청양고추)

1 TBS Soy sauce for soup (국간장)

1 TBS Fish sauce (피쉬소스)

1 TBS Minced garlic (저민마늘)

1 TBS Korean chilli pepper paste (고추장)

½ tsp Salt (소금) 1 TBS Vegetable oils (식용유)

1 Cup = 250 ml

1 TBS= 15ml

1 tsp = 5ml

*The secret to make Kimchi Sujebi successfully*

1/ Use well aged/ripe cabbage Kimchi

2/ Use fundamental Korean anchovy and kelp stock

3/ Stretch the dough thin, do not put lumps of dough in the Kimchi soup

4/ Leave the dough at room temperature for at least an hour (or keep it in the fridge if longer) before using the dough