Sujebi (Hand-Torn Noodle Soup) – Korean Comfort Food

Introduction

Imagine a rainy day, the sound of raindrops tapping against the window, and the warmth of a steaming bowl of Sujebi (수제비) on the table. The hand-torn noodles float in a savory broth filled with vegetables, offering both nourishment and nostalgia.

Have you ever tasted a dish that feels like a warm embrace? That’s exactly what Sujebi is for Koreans—a humble yet deeply satisfying hand-pulled noodle soup that has comforted generations. Unlike neatly cut pasta or store-bought noodles, Sujebi’s charm lies in its rustic, irregular dough pieces, each one unique and full of character.

This dish is not just about flavor—it’s about tradition, patience, and the art of simplicity.

History of Sujebi

Sujebi has been part of Korean cuisine for centuries, dating back to the Goryeo Dynasty (918–1392). In times when rice was scarce, wheat flour became a valuable alternative. Families created this hearty soup to stretch ingredients, feeding many with just a small amount of dough and broth.

The name “Sujebi” comes from the Korean words “su” (hand) and “jebi” (to fold or tear). As the name suggests, the dough is torn by hand directly into the boiling broth, creating irregular noodle shapes.

Did you know? Sujebi was often considered a poor man’s feast, because it was affordable yet filling. Today, it’s celebrated as a comfort food classic enjoyed by people of all backgrounds.

Essential Ingredients

The beauty of Sujebi is its simplicity. The base ingredients are humble, but they create a dish that’s rich in flavor and texture.

• Wheat flour dough – The star of the dish, torn by hand into chewy pieces.

• Anchovy or kelp broth – Traditional Korean base that gives Sujebi its depth.

• Potatoes – A signature addition, adding heartiness and soft texture.

• Zucchini & onion – Sweet and savory vegetables that balance the flavors.

• Garlic & scallions – Essential aromatics that enhance the broth.

• Soy sauce or salt – Simple seasoning, adjusted to taste.

Some variations include kimchi, seafood, or perilla seeds, but the traditional version remains humble and rustic.

Variations of Sujebi

Over time, Sujebi has evolved with regional influences and modern creativity:

• Kimchi Sujebi – Adds spicy, tangy kimchi for a bold flavor.

• Seafood Sujebi – Enriched with clams, mussels, or shrimp for a briny depth.

• Perilla Seed Sujebi (Deulkkae Sujebi) – Nutty, creamy version made with ground perilla seeds.

• Vegetable Sujebi – Lighter, vegan-friendly version packed with seasonal vegetables.

• Spicy Sujebi – Uses gochugaru (Korean chili flakes) for those who crave heat.

Each variation keeps the hand-torn noodles at the heart of the dish while adding unique regional flair.

Preparation – How to Make Sujebi

Making Sujebi is both simple and therapeutic. Here’s a traditional approach:

1. Prepare the dough

   • Mix wheat flour, water, and a pinch of salt.

   • Knead until smooth, then let it rest for 30–60 minutes.

2. Make the broth

   • Simmer anchovies and kelp in water for 15–20 minutes, then strain.

   • Add potatoes, zucchini, garlic, and onions to the broth.

3. Tear and cook the noodles

   • Stretch and tear small pieces of dough by hand, dropping them into the simmering broth.

   • Cook until the noodles float and turn chewy.

4. Season and serve

   • Adjust with soy sauce or salt.

   • Garnish with scallions or perilla leaves for freshness.

 Pro tip: Resting the dough longer gives the noodles a chewier, silkier texture.

Cultural Significance

In Korean culture, Sujebi is more than food—it’s nostalgia in a bowl. Families often prepare it on rainy days, believing the warm soup and chewy noodles pair perfectly with the cozy weather.

It’s also a sharing dish, made in large pots for gatherings. Grandparents pass down the recipe, teaching children how to tear the dough by hand. In this way, Sujebi is not just about eating—it’s about bonding, tradition, and storytelling.

Serving Suggestions

To enjoy Sujebi at its best:

• Pair it with kimchi for a spicy, tangy side.

• Add a small dish of gochujang (red chili paste) for those who like heat.

• Serve with jeon (savory Korean pancakes) for a hearty meal.

• Eat it piping hot—the chewy noodles and warm broth are most satisfying fresh.

Did you know? In Korea, people say Sujebi tastes best when eaten family-style, with everyone dipping their spoons into the same steaming pot.

Types of Sujebi

Across Korea, Sujebi takes different forms:

• Seoul-style Sujebi – Clear broth, simple and traditional.

• Jeolla Province Sujebi – Richer, often with kimchi or spicy broth.

• Gangwon Province Sujebi – Rustic style, sometimes with buckwheat flour instead of wheat.

• Coastal Sujebi – Loaded with clams or seafood for briny flavor.

These variations show how adaptable the dish is, while always keeping the hand-torn noodles as its defining feature.

Tips for the Best Sujebi

• Rest the dough well for chewy noodles.

• Tear uneven pieces—the rustic shapes are part of the charm.

• Use anchovy broth for authentic flavor.

• Cook in small batches—overcrowding makes noodles gummy.

• Customize with toppings—kimchi, perilla leaves, or seafood.

Other Valuable Information

• Health benefits: Sujebi is low in fat, filling, and easily adaptable for different diets.

• Budget-friendly: Just flour, vegetables, and broth can make a full meal for the family.

• Modern dining: While still homemade, Sujebi has become popular in Korean restaurants, especially in Seoul’s traditional food districts.

• Global recognition: Korean food lovers abroad are discovering Sujebi as a hidden gem beyond BBQ and bibimbap.

Conclusion

At its heart, Sujebi is a celebration of simplicity. It doesn’t need fancy ingredients or elaborate presentation—just dough, broth, and love. Each torn noodle carries the imprint of the cook’s hand, making every bowl unique.

On days when life feels overwhelming, Sujebi reminds us that comfort can be found in the most humble meals. So why not try making it at home? Who knows—you might just discover your new rainy-day favorite.

Frequently Asked Questions

1. What is the difference between Sujebi and kalguksu?
Sujebi uses hand-torn dough pieces, while kalguksu features knife-cut noodles. Both are Korean noodle soups, but their textures and appearance differ.

2. Is Sujebi always made with anchovy broth?
Traditionally yes, but modern recipes use chicken broth, beef broth, or even vegetarian options with kelp and mushrooms.

3. Can Sujebi be made gluten-free?
Yes! By using rice flour or buckwheat flour, you can create a gluten-free variation, though the texture will differ slightly.

4. Why is Sujebi popular on rainy days?
The warmth of the broth and the chewy comfort of noodles pair perfectly with gloomy weather. It’s considered a Korean “rainy day food.”

5. How long does it take to make Sujebi?
From dough preparation to serving, it usually takes about 1–1.5 hours. Most of the time is spent letting the dough rest.

6. Is Sujebi healthy?
Yes, it’s a wholesome meal when made with vegetables and light broth. It’s customizable for different dietary needs and can be as light or hearty as you prefer.