Potato Sujebi Rice Bowl recipe - ingredients, nutrition and when to eat it
This one-bowl meal pairs chewy potato sujebi (potato dumplings) with warm rice. Add crushed seaweed and sesame oil for a nutty finish that’s especially…
This one-bowl meal pairs chewy potato sujebi (potato dumplings) with warm rice. Add crushed seaweed and sesame oil for a nutty finish that’s especially comforting on a cold evening.
Rice bowls · 35 minutes to cook
Tips: After grating the potatoes, let the liquid sit for a little while so the starch settles at the bottom. Mix that starch into the dough to help the dumplings hold together.
Tips: Shape the dumplings small so they cook evenly and are easy to scoop up with the rice.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Potato — 1 pc
- Potato starch — 2 Tbsp
- Rice — 1 bowl
- Dashi stock — 300 ml
- Crumbled roasted seaweed — 1 Tbsp
- Sesame oil — 1 tsp
- Salt — 0.2 tsp
- Green onion — 1 Tbsp