Sujebi

Sujebi (수제비) is a Korean soup consisting of hand-torn noodles. The dough for the noodles is typically made from wheat flour, water, and salt, although variations exist with additions like potato starch for a chewier texture. The dough is kneaded and then allowed to rest before being thinly stretched and torn into irregular, bite-sized pieces directly into a simmering broth.

The broth base for sujebi can vary regionally and according to personal preference. Common broths are made from dried anchovies (멸치, myeolchi), kelp (다시마, dashima), or a combination of both. Vegetables such as zucchini, potatoes, onions, and carrots are frequently added to the soup, providing additional flavor and nutrition. Seasoning typically includes soy sauce, garlic, and sometimes gochujang (Korean chili paste) or gochugaru (Korean chili powder) for a spicy kick.

Sujebi is often considered a comfort food in Korea, particularly popular on rainy days. It is relatively inexpensive and easy to prepare, making it a common homemade dish. Restaurants specializing in sujebi also exist, often offering variations on the classic recipe with different broths, noodle types, and toppings.