수제비 · Sujebi

Sujebi

수제비

What exactly is it?

Thin pieces of wheat dough are pulled by hand into simmering broth. Unlike evenly cut noodles, each piece varies in thickness, with soft edges and a chewier center. Potatoes and zucchini often share the spoon with the dough.

Main ingredients

Wheat dough, anchovy, beef or clam broth, potato, zucchini, onion

Ordering and serving

Lift the dough with a spoon and a little broth. Kaljebi combines knife-cut noodles and hand-torn dough in one soup. Give thicker pieces time to cook through if the pot is still cooking at the table.

Origins and changes

The method uses hand-torn dough instead of long cut or extruded strands. Household versions use anchovy or beef broth, while coastal preparations may add clams and seaweed. The dish is identified by this hand-pulling technique.

Sources checked

english.visitkorea.or.kr · 1

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Dish to compare

Kalguksu · 칼국수

Sujebi

수제비

Main ingredients: Wheat dough, anchovy, beef or clam broth, potato, zucchini, onion
Flavor and character: Thin pieces of wheat dough are pulled by hand into simmering broth. Unlike evenly cut noodles, each piece varies in thickness, with soft edges and a chewier center. Potatoes and zucchini often share the spoon with the dough.
How to eat it: Lift the dough with a spoon and a little broth. Kaljebi combines knife-cut noodles and hand-torn dough in one soup. Give thicker pieces time to cook through if the pot is still cooking at the table.

Read about this dish →

Kalguksu

칼국수

Main ingredients: Knife-cut wheat noodles, chicken, anchovy or clam broth, zucchini, potato, scallion
Flavor and character: Rolled wheat dough is cut into ribbons and simmered in broth. Starch released from the noodles can thicken the soup slightly. Chicken, anchovy and clam broths produce quite different bowls despite sharing the same dish name.
How to eat it: Kimchi and seasoning paste often accompany the bowl; taste the broth before adding much. Son kalguksu emphasizes handmade noodles, not the absence of seafood.

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