
Sujebi is a comforting Korean soup made with hand-torn wheat dough flakes simmered in a flavorful broth. The base is typically prepared with dried anchovies and kelp, sometimes enriched with shellfish.
What makes sujebi unique is its rustic charm, highlighted by the irregularly shaped dough flakes that set it apart from other dishes like kalguksu, which features uniform noodles. The dough flakes provide a satisfying, substantial texture that feels heartier than traditional noodles.
The soup is further enhanced by a medley of vegetables such as zucchini, potatoes, and carrots, making it a filling and nourishing meal.
Sujebi is typically considered a home-cooked dish, made with simple ingredients like flour, broth and whatever vegetables are on hand. But some restaurants also serve it, offering a nostalgic or hearty dining option.
(hand-pulled dough soup, Korean-style dumpling soup, savory handmade noodle soup, traditional sujebi stew)