In the realm of Korean comfort food, few dishes rival the heartwarming allure of sujebi. This humble yet satisfying dish, often referred to as Korean hand-torn noodle soup, holds a special place in Korean culinary heritage, offering a comforting taste of tradition that transcends generations. Join me on a culinary journey as we delve into the rich history, cultural significance, and delightful flavors of sujebi.

The Origins of Sujebi


Sujebi, which translates to “hand-pulled dough soup,” traces its roots back to the Joseon Dynasty era of Korea. Originally a peasant dish born out of necessity, sujebi was created as a simple and economical way to make use of leftover scraps of dough. In rural households, where resources were scarce, every ingredient was cherished and nothing went to waste. Thus, sujebi emerged as a practical solution, transforming humble flour dough into a nourishing and filling meal.

The Art of Making Sujebi

At its core, sujebi is a rustic and unpretentious dish, characterized by its hand-torn noodles and hearty broth. The process of making sujebi is a labor of love, requiring patience, skill, and a deep appreciation for tradition.

Recipe: Homemade Sujebi


  • 2 cups all-purpose flour
  • 3/4 cup water
  • 4 cups chicken or vegetable broth
  • 1 small onion, thinly sliced
  • 1 medium potato, peeled and diced
  • 1 carrot, peeled and sliced
  • 1 zucchini, sliced
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • Salt and pepper to taste
  • Sesame oil for drizzling
  • Optional: shredded chicken or tofu for added protein



  1. Prepare the Dough:
    • In a large mixing bowl, combine the all-purpose flour and water to form a dough. Knead the dough for about 5 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
  2. Roll and Tear the Dough:
    • After resting, roll out the dough on a lightly floured surface until it’s about 1/4 inch thick. Using your hands, tear off small pieces of dough and shape them into irregularly shaped noodles. These hand-torn noodles give sujebi its distinctive texture and charm.
  3. Prepare the Broth:
    • In a large pot, bring the chicken or vegetable broth to a simmer over medium heat. Add the thinly sliced onion, diced potato, sliced carrot, sliced zucchini, minced garlic, and chopped green onions to the pot. Season with soy sauce, salt, and pepper to taste.
  4. Add the Hand-Torn Noodles:
    • Once the vegetables are tender, gently drop the hand-torn noodles into the simmering broth. Stir gently to prevent the noodles from sticking together. Cook for about 5-7 minutes, or until the noodles are cooked through and tender.
  5. Serve and Enjoy:
    • Ladle the hot sujebi into bowls and drizzle each serving with a bit of sesame oil for added flavor. Garnish with additional chopped green onions if desired. Serve piping hot and enjoy the comforting flavors of homemade sujebi.


Cultural Significance of Sujebi

Beyond its humble origins, sujebi holds a special place in Korean culture as a symbol of warmth, hospitality, and togetherness. It is often enjoyed as a family meal, with multiple generations gathering around the table to share stories, laughter, and steaming bowls of sujebi.

Variations and Regional Influences

While the basic components of sujebi remain consistent, there are countless variations and regional adaptations of this beloved dish throughout Korea. In coastal regions, seafood sujebi may feature fresh seafood such as clams, shrimp, or squid, while in mountainous areas, mushroom sujebi may showcase earthy wild mushrooms and foraged greens.

Health Benefits of Sujebi

In addition to its comforting taste and cultural significance, sujebi offers a range of health benefits. The homemade broth provides essential nutrients and hydration, while the hand-torn noodles offer a satisfying source of carbohydrates. The addition of vegetables adds fiber, vitamins, and minerals to the dish, making it a wholesome and nourishing meal.


In Conclusion: A Taste of Tradition

In conclusion, sujebi is more than just a bowl of soup—it’s a culinary journey that evokes memories of home, family, and the simple joys of life. From its humble origins in rural Korea to its enduring popularity in modern Korean cuisine, sujebi remains a cherished symbol of tradition, comfort, and togetherness. So the next time you crave a taste of Korean tradition, why not treat yourself to a steaming bowl of homemade sujebi? With its comforting flavors and soul-nourishing warmth, it’s sure to delight your senses and lift your spirits, one slurp at a time.

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1. What is Sujebi?

Answer: Sujebi, also known as Korean hand-torn noodle soup, is a traditional Korean dish made with hand-torn pieces of dough simmered in a flavorful broth along with vegetables and sometimes protein.

2. How is Sujebi different from other Korean noodle soups?

Answer: Unlike other Korean noodle soups that typically use pre-made noodles, sujebi features hand-torn pieces of dough, giving it a rustic and homemade texture.

3. What are the main ingredients in Sujebi?

Answer: The main ingredients in sujebi include all-purpose flour, water, broth (usually chicken or vegetable), various vegetables such as potatoes, carrots, zucchini, onions, and green onions, and optional protein like shredded chicken or tofu.

4. How do you make hand-torn noodles for Sujebi?

Answer: To make hand-torn noodles for sujebi, mix all-purpose flour with water to form a dough, then roll it out and tear small pieces by hand. These irregularly shaped noodles are then added to the simmering broth to cook.

5. Can I customize the ingredients in Sujebi?

Answer: Yes, you can customize the ingredients in sujebi based on personal preference and dietary restrictions. You can add different vegetables, protein, or even adjust the seasoning according to taste.

6. Is Sujebi a healthy dish?

Answer: Sujebi can be a healthy dish as it often contains a variety of vegetables and lean protein. However, the overall nutritional content may vary depending on the specific ingredients and preparation method used.

7. What occasions is Sujebi typically served?

Answer: Sujebi is commonly enjoyed as a comforting and filling meal on cold or rainy days, but it can be served on any occasion as a wholesome and satisfying dish.

8. Can I make Sujebi ahead of time?

Answer: Yes, you can make sujebi ahead of time and store it in the refrigerator for a few days. However, it’s best to store the noodles and broth separately to prevent the noodles from becoming too soft.

9. Can Sujebi be made vegetarian or vegan?

Answer: Yes, sujebi can be easily made vegetarian or vegan by using vegetable broth and omitting any animal-based protein. You can also add tofu or other plant-based protein alternatives.

10. What are some common side dishes served with Sujebi?

Answer: Common side dishes served with sujebi include kimchi, pickled radish (danmuji), and various types of banchan (Korean side dishes) such as seasoned vegetables or tofu.

These FAQs provide helpful information about sujebi, its ingredients, preparation, customization options, and serving suggestions, helping individuals understand and appreciate this beloved Korean comfort food.


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