CJ 감자수제비가루 500g(CJ Potato Starch Flour 500g)

1. Prepare the Dough

• Mix 500g of CJ Potato Starch Flour with 280ml of water. Knead the dough for more than 5 minutes until it becomes smooth and elastic. Let it rest for 5-10 minutes to enhance its texture.

2. Boil the Broth

• Bring 2,200ml of water to a boil and season with salt or other preferred seasonings.

3. Cook the Dough:

• Tear the rested dough into pieces and add them to the boiling broth. Cook for about 7 more minutes until the sujebi is fully cooked. Add vegetables like potatoes, zucchini, and green onions according to your taste.

Allergen Information

• Contains Wheat, Gluten.
• May be present Milk, Soy, Egg, Peanut, Tree Nuts, Crustacean, Fish, Molluscs, Sulphites.

Caution

• Be cautious of hot steam or boiling water during preparation.
• Avoid direct contact with hot surfaces to prevent burns.

Wheat Flour (82%), Potato Starch (17%), Salt

• Contains Wheat, Gluten
• May be present Milk, Soy, Egg, Peanut, Tree Nuts, Crustacean, Fish, Molluscs, Sulphites

Per 100g):

• Energy: 1500 kJ
• Protein: 8.3 g
• Total Fat: 1.1 g
• Saturated Fat: Less than 1 g
• Total Carbohydrate: 77.3 g
• Sugars: 1.8 g
• Sodium: 160 mg

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• Address: 117 Dowd street, Welshpool, WA 6106, Australia
• Tel: +61 8 9451 8453