Dish

Sujebi

Hand-pulled dough soup

Sujebi is made by mixing flour, water, and salt to make a dough. The dough is then rolled out and torn into small pieces by hand. The dough flakes are boiled in a broth made with anchovies, kelp, and vegetables. The soup is usually served with kimchi and rice. Sujebi is a healthy and filling dish that is easy to make at home.

Asian cuisine› East Asian cuisine› Korean cuisine

Soup› Noodle Soup

Origins and history

Sujebi has been a popular dish in Korea for centuries. It was originally a peasant food made with leftover dough and vegetables. Today, it is a popular comfort food that is enjoyed by people of all ages.

Dietary considerations

Sujebi is a vegetarian dish, but it can be made with chicken or beef broth for non-vegetarians. It is also a low-fat and low-calorie dish.

Variations

There are many variations of sujebi, including seafood sujebi, mushroom sujebi, and potato sujebi. Some people also add dumplings or meat to the soup.

Presentation and garnishing

Sujebi is usually served in a large bowl with the dough flakes and vegetables floating in the broth. It is garnished with chopped green onions and sesame seeds.