Sujebi Bread Bowl recipe - ingredients, nutrition and when to eat it
A bread bowl made by baking sujebi dough into a round loaf, hollowing it out, and filling it with potato and vegetable soup.
A bread bowl made by baking sujebi dough into a round loaf, hollowing it out, and filling it with potato and vegetable soup. The golden crust and soft, tender dough pair well with warm soup. It makes a hearty lunch or dinner.
Bread & brunch · 50 minutes to cook
Tips: If the dough is too thin, the bottom can quickly turn soggy when filled with soup. Leave the base and sides nice and thick.
Tips: The scooped-out pieces are great for dipping in the soup, too.
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Ingredients (1 serving)
- All-purpose flour — 100 g
- Instant dry yeast — 1 tsp
- Sugar — 1 tsp
- Salt — 0.5 tsp
- Lukewarm water — 60 ml
- Olive oil — 1 tsp
- Potato — 0.5 pc
- Onion — 0.3 pc
- Carrot — 0.3 pc
- Button mushrooms — 2 pc
- Butter — 1 tsp
- All-purpose flour — 1 Tbsp
- Milk — 0.5 cup
- Vegetable stock — 0.5 cup
- Ground black pepper — 0.1 tsp