Perilla Eel Soup with Sujebi Recipe

[장면 1 — 국물 준비]

한글: 장어탕에 물 50에서 100밀리리터를 더하고 따뜻하게 끓여주세요.

English: Add 50 to 100 milliliters of water to the eel soup and bring it to a gentle boil.

Español: Añada entre 50 y 100 mililitros de agua a la sopa de anguila y llévela suavemente a ebullición.

[장면 2 — 수제비 넣기]

한글: 수제비 반죽을 얇게 떼어 넣고, 쫀득하게 익도록 4에서 5분간 끓입니다.

English: Tear the sujebi dough into thin pieces and cook for four to five minutes, until pleasantly chewy.

Español: Corte la masa de sujebi en trozos finos y cocine durante cuatro o cinco minutos, hasta que quede tierna y elástica.

[장면 3 — 완성]

한글: 들깻가루와 대파를 더하면, 쫀득한 수제비와 고소한 들깨의 따뜻한 조합이 완성됩니다.

English: Add perilla seed powder and green onion for a warm combination of chewy sujebi and rich, nutty flavor.

Español: Añada polvo de semillas de perilla y cebolla verde para disfrutar una cálida combinación de sujebi tierno y sabor tostado.

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