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.
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.
Tips & Tricks
To make the dough flakes, it is important to tear them into irregular shapes to give the soup a rustic and homemade feel.
Side-dishes
Sujebi is usually served with kimchi and rice. Other side dishes that go well with sujebi include pickled vegetables and fried tofu.
Drink pairings
Sujebi pairs well with light and refreshing drinks such as green tea or barley tea.
Delicious Sujebi recipes
More dishes from this category... Browse all »
Ash
Persian cuisine
Assam laksa
Malaysian cuisine
Beef Noodle Soup
Taiwanese cuisine
Bihun sup
Indonesian cuisine
Bánh canh hến nước cốt dừa
Vietnamese cuisine
Bánh đa cua
Vietnamese cuisine
Bún bò Huế
Vietnamese cuisine
Bún cá Kiên Giang
Vietnamese cuisine
