yunehometable's post

#제품제공 As the weather gets a little cooler, I found myself craving a warm and savory broth like this😊 Today, I made Perilla Seed Hand-Pulled Noodle Soup (Sujebi) with plenty of fresh autumn shiitake mushrooms. 🥣Ingredients (2-3 servings) 8-10 fresh shiitake mushrooms, 1 potato, 1/2 onion, 1/2 green onion, 1.2L anchovy and kelp broth, 1T perilla oil, Cheongyang chili pepper (optional) 🥣Sujebi Dough 200g all-purpose flour, 100-110ml water, 1/2 tsp salt, 1 tsp cooking oil 🥣Seasoning 5T perilla seed powder, 1.5T soup soy sauce, 1T tuna extract, 1/2T minced garlic, a pinch of salt and pepper 1. Let's start by preparing the Sujebi dough ▶️ Insert the dough blade into the Paradise 9 and [amount] 200g all-purpose flour, salt Add 1/2 teaspoon of water and 1 teaspoon of cooking oil. While operating the machine, add water little by little until the dough clumps together into a single mass. Remove the dough, pat it lightly, and let it rest in the refrigerator for about 30 minutes. *I found that letting the sujebi rest once really gives it a chewy yet soft texture. 2. Slice the shiitake mushrooms and potatoes to your desired thickness, and cut the onions and green onions into large chunks. 3. Making the broth Pour 1 tablespoon of perilla oil into a pot and sauté the minced shiitake mushrooms and onions for 2 to 3 minutes. The aroma is much stronger when the shiitake mushrooms are sautéed in perilla oil first, rather than pouring in the broth immediately. 4. Pour in 1.2L of anchovy and kelp broth and cook the potatoes first. Then, stretch the aged dough as thinly as possible, tear off bite-sized pieces, and add them to the pot. 5. Once the sujebi float to the surface, add 1.5T of soup soy sauce, 1T of tuna extract, and 1/2T of minced garlic. 6. Add 5T of perilla seed powder and pepper, and stir to prevent clumping. 7. Finally, add green onions and Cheongyang peppers and simmer for another 2-3 minutes to finish. Since I was eating with my family's official spice wimp, I left out the Cheongyang peppers and used mild peppers as a garnish :) The key is to add the perilla seeds at the very end and boil them briefly, as boiling them for too long after adding them causes the broth to thicken quickly. When you take a spoonful, the rich nuttiness of the perilla seeds brings up a strong shiitake mushroom aroma, and the thick pieces of shiitake found here and there are chewy. Even though I only added one type of mushroom, the flavor is anything but bland. With hot broth and chewy sujebi (hand-pulled dough), I think it is because of this taste that I always end up making this at least once when autumn comes around. With the Breville Paradise 9, you can handle everything from dough preparation to chopping and slicing all at once just by changing the blade. For this sujebi, I really loved that the preparation process was so much simpler since I was able to handle everything from dough preparation to chopping shiitake mushrooms and onions, and slicing potatoes all in one go. @brevillekorea #Breville #Breville #쿡베러크루 #파라다이스9 #푸드프로세서 #들깨수제비 #표고버섯들깨수제비 #수제비 #수제비레시피 #표고버섯요리 #생표고버섯 #버섯요리 #들깨요리 #가을요리 #가을제철음식 #집밥레시피