#Potato Sujebi

▶️Recipe (Serves 3)
1. Cut 500g of peeled potatoes and steam them in a steamer
2. Mash the steamed potatoes in a large bowl
3. Add mashed potatoes, a little salt, and 800ml of flour (summer potatoes have a lot of moisture, so you can add more) and knead.
▶️If the dough sticks to your hands, add a little more flour
4. Add 1~1.5L of anchovy broth and when it boils, add sliced ​​potatoes.
5. Lower the heat to medium-low and add the sujebi so that it is not too thin (stir it once in a while).
6. When it boils over high heat, add chives, green onion root, and 1 minced garlic and boil a little.
7. Season with Joseon soy sauce, salt in moderation (season as much as you like)
8. Serve with seasoning😁

▶️Sauce (measured with rice spoon)
2 green onion, 1 green red pepper, 1 minced garlic, 1 red pepper powder, 1 sesame oil, 2 dark soy sauce, 1 Korean soy sauce, 1 sesame salt