Sujebi: Béda antara owahan

3 bèt wis ditambahake ,  5 taun kepungkur
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kenthang using AWB
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[[Gambar:Korean.cuisine-Sujebi-01.jpg|thumb|right|''Sujebi'' karo [[banchan]].]]
'''Sujebi''' yaiku jinis [[sup]] [[pangsit]] kang digawe saka godhogan [[sup]] [[kaldu]] karo [[adonan]] [[glepung]] [[gandum]] kang rada kanthil.<ref name="sujebi">{{cite book | last= | first= | coauthors=| year=2002 | month= | title=An Illustrated Guide to Korean Culture - 233 traditional key words| publisher=Hakgojae Publishing Co| location=Seoul | isbn= 89-8546-98-1 | pages=86}}</ref><ref>{{en}}[http://www.koreatimes.co.kr/www/news/art/2009/03/146_23464.html Hearty Sujebi in Samcheong-dong], ''koreatimes''. Diundhuh tanggal 8 Juni 2010.</ref> Adonan kang wis dibentuk cilik-cilik dilebokake ing [[jangguk]] (''sup saus kecap'') utawa [[miyeokguk]] (''sup rumput laut'') lan bisa ditambahi bahan-bahan kayata [[labu]], [[kentangkenthang]], [[kimchi]] jinis-jinis liyane.<ref name="sujebi"/> Tradisi sujebi dirasakake nalika [[mangsa panas]] ing[[Korea]].<ref name="sujebi"/> Para tani kang mlarat, ngosumsi nalika persediaan [[beras]] lan [[jewawut]]e wi entek lan wong-wong kang ekonomine ana padha ngonsumsi sujebi.<ref name="sujebi"/> Saliyane kuwi ing festival [[Chilseok]] tanggal 7 wulan kaping 7, wong Korea ngonsumsi bahan panganan saka [[gandum]] amarga sawise tanggal iki dipercaya kabeh gandum bakal duweni kualitas apik<ref name="sujebi"/>
 
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