Soup
Sujebi (Hand-Torn Noodle Soup)
About this dish
Sujebi is Korea's comforting hand-torn noodle soup, where soft dough is pinched and dropped straight into a simmering broth. This version stays true to the home-style anchovy-kelp base, finished with zucchini, potato, and scallions for a bowl that tastes like a rainy-day welcome.
It's a humble, satisfying meal that comes together with pantry staples and a little hands-on time.
Ingredients
UK and US measurements are both included for every recipe.
All-purpose flour
grain240 g
Imperial measurement: 2 cups
Warm water
liquid120 ml
Imperial measurement: 1/2 cup
Fine sea salt
seasoning1/2 tsp
Neutral oil
fat1 tbsp
Dried anchovies
protein15 g
Imperial measurement: 1/2 oz
Dried kelp
vegetable10 g
Imperial measurement: 0.35 oz
Water
liquid1.8 L
Imperial measurement: 7 1/2 cups
Zucchini
vegetable1 small
Potato
vegetable1 medium
Scallions
vegetable3 stalks
Garlic
vegetable2 cloves
Soy sauce
seasoning1 tbsp
Sesame oil
fat1 tsp
Black pepper
spice1/4 tsp
Method
Make the dough
25 minutesIn a large bowl, combine flour, salt, and warm water. Mix until a shaggy dough forms, then knead for 3–4 minutes until smooth and slightly elastic. Cover with a damp cloth and rest for 20 minutes.
Build the broth
15 minutesIn a large pot, combine dried anchovies and kelp with water. Bring to a gentle simmer over medium heat and cook for 15 minutes. Remove anchovies and kelp, then discard.
Add vegetables
5 minutesAdd potato and zucchini to the broth. Simmer for 5 minutes until just tender. Stir in garlic and soy sauce.
Tear and drop noodles
8 minutesWith oiled hands, pinch off small pieces of dough and stretch them thinly, dropping them directly into the simmering broth. Repeat until all dough is used.
Finish and season
7 minutesSimmer for 5–7 minutes until noodles are cooked through. Stir in scallions, sesame oil, and black pepper. Taste and adjust seasoning with extra soy sauce if needed.
Serve
2 minutesLadle into bowls and serve hot, with kimchi on the side if desired.
Equipment
- Large pot
- Mixing bowl
- Cutting board
- Knife
- Measuring cups and spoons
Nutrition facts
Tips
- Resting the dough is key: it relaxes the gluten so the pieces tear easily and cook up tender rather than chewy.
- If you don't have dried anchovies, you can use a piece of kombu and a splash of fish sauce for a similar savory depth, though the flavor will be different., Tear the dough pieces thinly and irregularly, they will plump as they cook, so thinner pieces give a better texture.
- For a spicier kick, add a spoonful of gochugaru (Korean red pepper flakes) with the scallions.
Serving suggestions
- Serve with a side of kimchi and a bowl of rice for a complete meal.
- Top with extra scallions or a drizzle of chili oil if you like heat.
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Recipe by
Minjun Choi
Specialises in Korean cuisineMinjun makes bibimbap in a hot stone bowl. The sizzle is his music.
Describe yourself in three words: Sizzling, hot, crispy rice.