Hand-torn noodle soup

Sujebi 수제비

Sujebi is a traditional Korean noodle soup, and is well-loved and popular among Koreans. The noodles are made with homemade dough, and while noodles are usually cut with a knife, these noodles are unique in that each flat noodle is torn by hand!

The ingredients are very simple and it doesn’t cost much money to make, so it used to be regular food for some poor people who couldn’t afford rice. But Koreans still love this food and eat it all the time.

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One day I read a magazine article about a famous Korean actress who passed away last year. She was asked by the reporter what dish she likes the most. Her answer was, “kimchi sujebi! When I was young, we were so poor that my mother always made kimchi sujebi. I got tired of it terribly at that time, but for some reason, I have craving for the kimchi sujebi. It’s my favorite food!”

Once I read it, I wanted to make kimchi sujebi. Whenever I eat my kimchi sujebi, I think about the actress! What she said in the magazine motivated me to like sujebi more than before.

My grandmother used to make sujebi in a huge iron pot. When she decided to make sujebi for lunch, she would start kneading the dough soon after breakfast. She put the dough into a basin, and brought it out of the kitchen. She sat down and was kneading and pressing, and talking to us at the same time. Koreans usually use a large bowl or basin to knead dough instead of a cutting board.

I stood next to her and helped her tear the dough and put it into the boiling soup, but couldn’t follow her speed.

She used to say, “Be careful, the soup is hot. Go out and play with friends!”
My dough usually turned out too thick and when the soup was done, I could easily see who got my noodles.

Oh, so many good memories about my grandmother! I should have learned more from her, if only I had known I would be blogging about Korean traditional food someday. She passed away long time ago, and her life was dedicated to feeding her husband and children. She was a real expert on cooking Korean food.

Sujebi (mild version)

Ingredients (2-3 servings)

  • 2 cups of all purpose flour
  • ½ teaspoon of  salt
  • 1 Tablespoon of vegetable oil
  • 12 large dried anchovies, removed the heads and guts
  • Dried kelp (about 4 or 5 inches on each side)
  • 1 stalk of green onion, chopped
  • 2 medium sized potatoes, peeled and cut into bite sized pieces
  • ½ cup of onion, sliced
  • 3 garlic cloves, minced
  • 1 Tablespoon of fish sauce
  • 1 Tablespoon of soup soy sauce (If it’s not available, replace it with 1-2 teaspoons of salt according to your taste)
  • 1-2 teaspoons of sesame oil
  • Water

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Directions

  1. Combine  the flour, ¾ cup water, salt, and vegetable oil in a large bowl. Knead by hand for 10-15 minutes until the dough gets softer and sticks together firmly.
    dough
  2. Put the dough into a plastic bag and keep it in the refrigerator.
    *tip: Using a food processor is very convenient and saves time. If you use a food processor, use the dough blade and knead all the above ingredients for 1 minute until the dough sticks together and gets lumpy.

Let’s make stock:

  1. Place 10 cups of water in a large pot. Add  dried kelp and  dried anchovies
    sujebi stock
  2. Bring it to a boil for 20 minutes over medium high heat, then lower the heat to simmer for another 20 minutes.
  3. Turn the heat off and take the anchovies and kelp out.
  4. Add the potato, onion, and garlic to the pot and boil 10-15 minutes over medium high heat.
  5. Cut the cooked kelp into bite sized pieces. Set aside.
  6. Open the pot and add fish sauce, soup soy sauce (or salt), and the kelp strips.
    ingredients

Now it’s time to make noodles!

  1. Put the dough in your left hand, and pull and stretch it with your right. Get it as thin as you can. Then tear it into bite sized pieces with your right. Drop it into the boiling soup. Repeat this until the dough runs out.
    *tip: If you make more than 4 servings’ worth, tearing the dough may take too long. So all family members should work together.
  2. Close the lid and cook for a couple of minutes to let the noodles cook. The noodles will float on the surface when cooked properly.
  3. Add the green onion and sesame oil
  4. Transfer to a bowl and serve hot with kimchi.

sujebi

Hot spicy kimchi sujebi: 1 serving

Ingredients

2 cups of all purpose flour
½ of salt
1 Tablespoon of vegetable oil,
6 large dried anchovies with the heads and guts removed
1 medium potato, peeled, cut into bite sized pieces
¼ cup onion, sliced
1 stalk of green onion,  chopped
¼ cup of kimchi, chopped
2 Tablespoons of kimchi juice
1 garlic clove, minced
2 Tablespoons of hot pepper paste
1 teaspoon of sesame oil 
water

Directions

  1. Combine flour, ¾ cup of water, salt, and  vegetable oil in a large bowl. Knead by hand for 10-15 minutes until the dough gets softer and sticks together firmly.
  2. Put the dough into a plastic bag and keep it in the refrigerator.
    *tip: Using a food processor is very convenient and saves time. If you use a food processor, use the dough blade and knead all the above ingredients for 1-2 minutes until the dough forms a ball.

Let’s make stock:

  1. In a shallow pot, place 3½ cups of water, the kimchi,  kimchi juice, potato,  onion, garlic, and  dried anchovies.
  2. Close the lid and bring to a boil for 10 minutes over medium high heat. Lower the heat and simmer another 10 minutes.
  3. Meanwhile, take out the dough from the refrigerator and knead a few more minutes until the dough gets smooth and silky.
  4. Put the dough back into the plastic bag.
  5. Open the lid of the boiling pot and take out the anchovies and add  hot pepper paste. Stir it with a spoon.

Now it’s time to make noodles!

  1. Divide the dough into 2 pieces. Put 1 piece of the dough into a plastic bag and keep it in the fridge for a future use.
  2. Put the other dough in your left hand, and pull and stretch it with your right. Get it as thin as you can. Then tear it into bite sized pieces with your right. Drop it into the boiling soup. Repeat this until the dough runs out.
  3. Close the lid and boil it for a few more minutes to cook the dough
  4. Turn the heat off and add green onion and a few drops of sesame oil.
  5. Serve hot!

spicy kimchi sujebi

If you want to, you can add an egg when it’s still hot:
kimchi sujebi with egg

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154 Comments:

  1. Sara Alice joined 7/15
    Posted August 19th, 2015 at 10:17 am | # |

    Maangchi I’ve been wanting to make the kimchi sujebi for a while. At first I was hesitate when I first started making Korean food two years ago but I am willing to do it! I have a very small food professor but it did not come with the dough blades. Would there be a problem if I used the regular blades to make the dough? Please let me know, thank you :)

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  2. selket Pennsylvania joined 1/15
    Posted January 21st, 2015 at 10:26 pm | # |

    Hi Maanchi! I love your recipes so much! I was so happy to find the recipe for Sujebe on your website and made it right away. My mom used to make this when I was younger and I always remembered standing next to her trying to make the flat noodles and them coming out too fat! She passed away when I was still young so I never had a chance to learn how to cook from her, but cooking korean food using your recipes reminds me of my mom and makes me feel closer to her! Thank you so much :D

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    • Maangchi New York City joined 8/08
      Posted January 24th, 2015 at 9:31 am | # |

      Thank you for sharing your story with me here. I’m sure your mom would be proud of you if she could taste your sujebi.
      “cooking korean food using your recipes reminds me of my mom and makes me feel closer to her!” I’d love to give you a big hug!

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  3. Naotix United States joined 6/14
    Posted October 2nd, 2014 at 1:13 am | # |

    Looks so good!
    Definitely going to have to make this once I take a trip to Paldo World!
    If you ever come visit the rainy state of Washington, keep me in mind!
    I would absolutely love the chance to cook with you and show around! c:

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  4. Poatato Tacoma, wa joined 5/14
    Posted May 16th, 2014 at 12:37 pm | # |

    Thank you so much, Maangchi for the detailed instructions and thoroughness of this recipe! I was feeling awful recently and woke up craving some good sujebi, but not wanting to get out of bed. I turned over and whined to my boyfriend “I waaaannnt suuuujebiiiiiii,” so he looked up this recipe, ran it by me (I told him it looked good, but to add some sliced zucchini) then made it for me! I was shocked that he, as a Mexican American who has never cooked a Korean meal, was able to make sujebi better than most of the Korean restaurants around here with very minimal coaching.

    I know that if I had tried to explain to him how to make it, it would have ended in disaster, because I’m in the “small handful” or “until it smells right” school of cooking, and he likes exact amounts. The soup was great, and helped me to feel better. There’s really nothing like a nice hot bowl of sujebi to calm an angry stomach. So, thanks again! Now that I know he can use your recipes, he might just be cooking me Korean food more often!

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  5. x_uannx Singapore joined 3/14
    Posted March 30th, 2014 at 10:57 pm | # |

    Hello! I always have this dish back at home, it tastes really good! But instead of kelp, we use soy bean instead, and we will use the winter mushroom to give it a stronger flavor! To give a sweeter flavor to it, we will add Sauropus androgynus plant to it, it tastes really good! As a topping, we use stir-fried finely chopped onion, and when we eat with our family on a cold day, it’s really ‘daebak’! :)

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  6. sjl2107 Upland, CA joined 11/13
    Posted November 11th, 2013 at 10:39 pm | # |

    Hi Maangchi! I finally got myself to join your website and wanted to THANK YOU so much for being an inspiration & changing the lives of so many people! So, I just made my most favorite this ever and this recipe was better than I had at most restaurants so thank you so much! The only thing was that my dough (hand kneaded) was tough so I just added more oil? I definitely need more practice on this part!

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    • Maangchi New York City joined 8/08
      Posted November 13th, 2013 at 10:23 am | # |

      “this recipe was better than I had at most restaurant” great compliment!
      I would add more water instead of oil.

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  7. jaylivg Houston joined 7/10
    Posted June 14th, 2013 at 6:18 pm | # |

    Okay , the very first time i made sujebi was 3 years ago !!! i can’t believe i only made this dish once !!

    Anyway i have to post another comment , because this time , i didn’t use store bought kimchi like 3 years ago . I used the kimchi that i made from your recipe :) The result was so much better and i added eggs and shrimps at the end of cooking . Everyone loved it , i doubled the recipe and we finished them all for dinner :) This will be a good dish for a cold rainy night , but yesterday was super hot and we still enjoyed the dish !!

    Thanks again :)

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  8. ina78 Jerteh, Terengganu, Malaysia joined 4/09
    Posted April 7th, 2013 at 7:22 am | # |

    Hai everyone!
    I made this recipes today….. I made the spicy version with my kimchi. I don’t have hot pepper paste, but I substitute it with soy sauce, and it’s turn so yummy…. I’ll upload the photo soon…. Bye everyone…..

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  9. OhLaLaChrissy NY joined 2/13
    Posted February 16th, 2013 at 2:40 pm | # |

    Can I make the dough, put some in the soup, and then put the unused dough in the fridge until the next day? I’m cooking for myself and I can’t eat all of it in one day! Will the dough get too hard? Thank you!

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    • Maangchi New York City joined 8/08
      Posted February 17th, 2013 at 11:18 am | # |

      Keep the leftover dough in the refrigerator. It will be ok up to a few days.

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      • OhLaLaChrissy NY joined 2/13
        Posted February 19th, 2013 at 7:04 pm | # |

        Thank you! I didn’t know you responded to me here, so I asked on facebook. You can disregard my question on there. 감사합니다!

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  10. emilymichelle67 Tampa, Florida joined 10/12
    Posted February 6th, 2013 at 6:30 pm | # |

    Hi! I’m having a what I think is a big problem… I’m not Korean in the least, nor have I ever made Korean food. I went to an Asian market and purchased all of the ingredients for this but.. when I was buying the ingredients I wasn’t sure if kelp and seaweed were the same thing so I looked it up on my phone and it said they were. Anyway, it doesn’t look like your picture and it’s not cooking like your directions. Straight when I put it in the pot it turned to mush and it’s definitly not something I would be able to cut into bite-sized pieces and it says right on the package “Dried Seaweed”. Do you have any idea what I’m cooking with and what I should buy next time?

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  11. Lixin Singapore joined 3/12
    Posted August 4th, 2012 at 10:16 pm | # |

    Hi! How many people does this recipe serve? :D

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    • Maangchi New York City joined 8/08
      Posted August 5th, 2012 at 11:41 am | # |

      It’s for 2 or 3 servings.

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  12. Amirah. K Sydney, Australia joined 7/12
    Posted July 16th, 2012 at 6:06 am | # |

    Dear Maanchi,
    Can you please tell me the recipe and how many ingredients to put in for a family of 6.
    For example, how many ml of water and spoons of salt or soy sauce etc.

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    • Maangchi New York City joined 8/08
      Posted July 16th, 2012 at 8:57 pm | # |

      This is for 3 servings, so triple the recipe.

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  13. SerinityCloud united states joined 5/12
    Posted May 10th, 2012 at 9:39 am | # |

    Thank you so much for this recipe. My mother would make this for me growing up but i didn’t know what it was called or how to make it myself. She moved far away to live with my sister so haven’t had this dish for so long. I plan to make this tonight!!! I know it should turn out well. Your recipe explains the steps easily. Thank you!!! :)

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    • Maangchi New York City joined 8/08
      Posted May 10th, 2012 at 6:09 pm | # |

      awesome! While you are eating sujebi, you will miss your mom! Happy cooking!

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  14. mjl102007 Jacksonville, AL joined 7/11
    Posted April 9th, 2012 at 3:46 pm | # |

    omg! thank you thank you for this recipe!
    my mom died when i was young & i never knew the name of this recipe.
    i’ve been searching for years! i use to sit on the counter next to the stove & she would let me tear the dough & drop it into the water. thanks so much again, i cannot wait to make this! :]]]

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    • Maangchi New York City joined 8/08
      Posted April 9th, 2012 at 9:34 pm | # |

      oh…” i use to sit on the counter next to the stove & she would let me tear the dough & drop it into the water..” I’m touched by your story. Thanks for telling us about it…. Now you can make delicious sujebi by yourself! Your mom would be proud of you!!!

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  15. marlei Germany joined 11/11
    Posted March 30th, 2012 at 6:37 pm | # |

    Hi, Maangchi. Thank you for sharing your recipes, I really enjoying them! I have a question, can I substitute dried kelp with dried seaweed? I live in Germany and closest asian market is hours away from me. Thank you!

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    • Maangchi New York City joined 8/08
      Posted March 31st, 2012 at 4:54 pm | # |

      “can I substitute dried kelp with dried seaweed?” no. If dried kelp is not available, skip it. It will still be delicious because of dried anchovy stock.

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  16. migencluz Phoenix, AZ, USA / Antipolo City, Philippines joined 8/11
    Posted January 7th, 2012 at 11:56 pm | # |

    HI!!! It’s me again! HALO HALO!
    I have another question!
    Is that dough good for pulling noodles, as in those long strips?

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  17. MokU Brasil joined 11/11
    Posted November 22nd, 2011 at 11:05 am | # |

    hello maangchi , i follow your instructions about the dough , but this be glue and i cant make this be more hard , what should i do?

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    • Maangchi New York City joined 8/08
      Posted December 14th, 2011 at 9:23 am | # |

      If the sujebi dough is too sticky for you to handle well, put some water on your hands before stretching and tearing the dough. Or if you want, add more flour to the dough and knead it.

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  18. keikei91 new york joined 11/11
    Posted November 16th, 2011 at 3:48 pm | # |

    hello maangchi, i knead the dough with my hands and its really sticky. is it cause i may put to much water in it?

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    • Maangchi New York City joined 8/08
      Posted December 14th, 2011 at 9:24 am | # |

      If the sujebi dough is too sticky for you to handle well, put some water on your hands before stretching and tearing the dough. If you want, add more flour to the dough and knead it.

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  19. Ildinha Curitiba PR-Brasil joined 11/11
    Posted November 5th, 2011 at 12:39 pm | # |

    Honey, I was thrilled to read your story about your grandmother. I feel the same way, if you knew that grandparents died, I would have been much closer to her, but I thought it was an angel, so immortal … she was and were only memories. I have a very old recipe from it, which is delicious. It is a famous Ukrainian soup. If you want I can send you. will be a joy.
    a big hug and I was his fan.
    Ilda Mara

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  20. tokidoki stuck in the clouds joined 10/11
    Posted October 19th, 2011 at 11:18 pm | # |

    나는 멸치를 뛸 수있다면 안녕하세요 제가 궁금해서, 내가 지금 무슨을 위해 그것을 대체할 수 있을까? 도움 주셔서 감사합니다!

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    • Maangchi New York City joined 8/08
      Posted October 21st, 2011 at 4:11 pm | # |

      You can use chicken or beef broth. It will be delicious!

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      • lilili13 Israel joined 12/11
        Posted December 13th, 2011 at 1:41 pm | # |

        Hello Maangchi!!!
        Can i use this dough to make Mandu?

        Thank you, i love your site!!!

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  21. 1443sejong Salt Lake City Utah joined 4/11
    Posted August 14th, 2011 at 10:33 pm | # |

    Made 김치 수제비 last night and for dinner today-soooooo good!!!! My noodles are still a bit thick, but I will have to practice at that. :)

    감사합니다 Maangchi!!!

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    • Maangchi New York City joined 8/08
      Posted October 21st, 2011 at 4:12 pm | # |

      kimchi sujebi! irresistible! : )

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  22. migencluz Phoenix, AZ, USA / Antipolo City, Philippines joined 8/11
    Posted August 9th, 2011 at 7:48 pm | # |

    I will try to make it tomorrow i guess. If i make the noodle dough, could i refrigerate it then just use it when i need it, or does it have to beeaten in a certain amount of time? (it is me by the way… Halo halo)

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    • Maangchi New York City joined 8/08
      Posted October 21st, 2011 at 4:14 pm | # |

      Halo halo! : )
      You can refrigerate the dough but you will have to knead for a minute before using it.

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      • migencluz Phoenix, AZ, USA / Antipolo City, Philippines joined 8/11
        Posted January 7th, 2012 at 11:44 pm | # |

        Thanks. Lol Sorry if I replied so late! I was just busy in school! Thank you again!

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  23. Wikkee Australia joined 4/10
    Posted July 17th, 2011 at 5:10 am | # |

    Hi Maangchi!!!. It’s so cold and raining in Sydney today and all I could think of was your kimchi sujebi!! My Korean gave me their homemade kimchi and it’s soo yummy and sour so I used that to make it. It’s the first time I made this sujebi and it’s so easy and yummy and absolutely perfect for today’s gloomy weather!! My boyfriend ate sooooo much of it and kept asking for more hahahahahaha!! He even stile some noodles from my bowl!! Anyways I’d just like to thank you for yet another great quick and easy recipes :) loved it!!!

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    • Maangchi New York City joined 8/08
      Posted July 17th, 2011 at 12:16 pm | # |

      A bow of sujebi on a rainy day sounds awesome! Thank you for your cute story about sujebi! : )

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  24. Cheonyong Indonesia joined 4/11
    Posted April 26th, 2011 at 5:37 am | # |

    Maangchi, I think I’ll make this for tomorrow dinner…
    but I afraid my dorm friends won’t be suitable to anchovy and kelp stock….
    can I substitute it with chicken or beef stock?
    which one better?
    chicken or beef?
    hehee….
    thanks for your recipes maangchi…
    really made my mouth water everytime I open them,,,,

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    • Maangchi New York City joined 8/08
      Posted April 26th, 2011 at 11:39 am | # |

      I would choose clear chicken stock! Good luck with making delicious sujebi!

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      • Cheonyong Indonesia joined 4/11
        Posted April 26th, 2011 at 11:54 am | # |

        Thank you maangchi…
        I’ll try my best~!
        :)

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    • Cheonyong Indonesia joined 4/11
      Posted April 27th, 2011 at 8:44 am | # |

      Maangchi, I did it…
      It’s very nice…
      and I even take the photo of it!
      :)
      and, I have some problem….
      My noodles taste like raw flour…
      did I do something wrong while making it?
      but the rest is very good….:)

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      • Maangchi New York City joined 8/08
        Posted April 27th, 2011 at 8:56 am | # |

        You made it! Nice! Making your noodles more chewy is very simple. Knead the dough longer. The longer you knead it, the more chewy it is. “..Knead by hand for 10-15 minutes until the dough gets softer and sticks together firmly.”

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        • Cheonyong Indonesia joined 4/11
          Posted April 27th, 2011 at 12:22 pm | # |

          okay maangchi….
          the chicken stock turn out great and my dorm friend eating like no tommorow!
          :)
          I think I’ll knead it more next time..
          hehe
          thank you for the recipe…
          I’ll cook another food for my friends tomorrow.
          and I’m sure that I’ll take it from one of your recipe!
          Thank you

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          • Maangchi New York City joined 8/08
            Posted April 27th, 2011 at 12:25 pm | # |

            “.. my dorm friend eating like no tomorrow!” lol lol, u know I love funny expression!

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          • Cheonyong Indonesia joined 4/11
            Posted April 27th, 2011 at 1:09 pm | # |

            Me too maangchi…
            like when I see your hoobakjuk video.
            one of your comment
            “If my house were on fire, I’ll take this balls first and then run out”
            it really made me laugh out and hard to stop, even my dorm friends come to my room, being afraid if I were poisoned by some kind of laughing mushroom or something…

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  25. oksipak California joined 1/11
    Posted February 11th, 2011 at 8:09 pm | # |

    Can anyone say, DELICIOUS? Made this for dinner tonight, both versions, and I had a cup of both styles. Thanks Maangchi for the recipes.

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  26. healthysaver USA joined 2/10
    Posted January 19th, 2011 at 5:02 pm | # |

    Hi Maangchi,
    I want to make enough to have leftover and was wondering does the noodle stay good in soup? Some noodles will expand and lose the flavor. Or how long can I store leftover dough in the fridge? Thank you so much for your videos and tutorials.

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    • Maangchi New York City joined 8/08
      Posted January 20th, 2011 at 6:42 am | # |

      “does the noodle stay good in soup?” No, as you say, the noodles will expand and lose the chewy texture. ” how long can I store leftover dough in the fridge?” It will be ok in the fridge for a couple of days.

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  27. lexyoh new york joined 12/10
    Posted December 25th, 2010 at 2:44 am | # |

    love love love the dough noodle muahhhhh”fantastico delisyoso

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  28. opathebat Indonesia joined 10/10
    Posted October 19th, 2010 at 12:31 am | # |

    My friend ever told me about sujebi and I didn’t have any idea about that.
    After read it, then I think Aaah it’s so easy..
    I can’t wait to cook the hot spicy kimchi sujebi..
    Thanks Maangchi :)

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    • Maangchi New York City joined 8/08
      Posted October 19th, 2010 at 10:37 am | # |

      Hot spicy kimchi sujebi! If you can, take a photo and send it to me.

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  29. bubblepink joined 9/10
    Posted September 29th, 2010 at 10:33 pm | # |

    Hi Maangchi,

    Thanks for all your recipes. I’m living in Western Australia n my husband is a Korean. It’s hard to find good korean food here, we went to many korean restaurants but my husband hardly find anything decent. And he misses Korean food much.
    But then I found your recipes and now he hardly wanna go out for Korean food hahaha..even one day he said “Should we open a Korean restaurant?” hahaha and I thought “I should get a franchise from Maangchi!!!” hahaha

    Anyway I wanna ask if I can knife-cut the dough (like in kalguksu) and use the same spicy soup recipe in sujebi or it will be weird? Is kalguksu very different from Sujebi?

    Thanks Maangchi

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    • Maangchi New York City joined 8/08
      Posted September 30th, 2010 at 8:11 am | # |

      “Should we open a Korean restaurant?” Awesome idea! “.. can knife-cut the dough (like in kalguksu) and use the same spicy soup recipe in sujebi or it will be weird?” It sounds very delicious!

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    • PaullyG Perth, Australia joined 8/11
      Posted September 25th, 2011 at 6:37 am | # |

      A late reply I know but I suggest you check out Took Bae Kee on Barracks St. in the Perth CBD (Just up from Wellington St on the western side). It’s only a little place and gets packed around peak times, but the food, service and cleanliness of the establishment is all of a high standard and the prices are very reasonable.

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  30. mokpochica Michigan joined 1/09
    Posted September 27th, 2010 at 11:20 am | # |

    We had sujebi for dinner last night. I had to make quite a few substitutions, so it didn’t end up tasting like the sujebi I am familiar with, but it was good.

    My subs were: soup soy sauce and a little oyster sauce instead of fish sauce, miyuk instead of kelp and extra onion since I had no green onion on hand. I also added black pepper.

    A question for you…I bought oyster sauce for jjamppong, which I will make again. But what other recipes call for oyster sauce? I want to find ways to use it up.

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    • Maangchi New York City joined 8/08
      Posted September 28th, 2010 at 1:04 am | # |

      I use it when I make bokkeumbap (stir-fried rice) and stir-fried vegetables such as bok choy, Chinese broccoli, etc. In a heated pan, add some vegetable oil with crushed garlic,and stir fry with green vegetables. Then use oyster sauce to salt.
      If you want, leave your question on the forum. My other readers may give you good advice, too. http://www.maangchi.com/talk/forum/general-discussion

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      • mokpochica Michigan joined 1/09
        Posted October 4th, 2010 at 11:08 pm | # |

        Great ideas! And I’ve always wanted to make bok choy at home, but didn’t quite know how to prepare it. Sounds great.

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  31. jaylivg Houston joined 7/10
    Posted September 8th, 2010 at 10:43 pm | # |

    i never made kim chi before , would it be okay just to use store bought kim chi to make this sujebi ??

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    • Maangchi New York City joined 8/08
      Posted September 28th, 2010 at 1:05 am | # |

      yes, of course it will be ok. delicious!

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      • jaylivg Houston joined 7/10
        Posted October 13th, 2010 at 7:35 pm | # |

        Maangchi , i just made sujebi tonight ..
        it was delicious !! I doubled the recipe because it said on the recipe for 1 serving . I doubled it so me and my husband can eat it .. Turned out we have leftovers !! LOL .. And to think me and my husband had 2 bowls each of sujebi , and still leftovers !!

        Thank you for another great recipe , this soup is so good for cooler weather like this :

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        • Maangchi New York City joined 8/08
          Posted October 14th, 2010 at 2:02 am | # |

          : ) I made sujebi tonight for myself! I made mild version though. What a coincidence!

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  32. debbiesther joined 9/10
    Posted September 8th, 2010 at 1:32 am | # |

    Hi Maangchi,
    I tried this recipe today for brunch because it looked so appetizing and also because I looooove noodles. I did the non-spicy one because my sister can’t take spicy stuff. I didn’t have time to go out to the market and I didn’t have anchovies or anchovy stock cubes, so I substituted it with a chicken stock cube instead. I also skipped on the kelp. Making the noodles was time-consuming but very fun! My noodles came out a bit thick, but I think my family forgives me for it because I’m only 13 and I don’t cook very often :) The soup was delicious, and the fish sauce gave it a little twang, which was awesome! Definitely going to make this again soon! Thanks for the awesome recipe!
    -Debbie

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    • Maangchi New York City joined 8/08
      Posted September 28th, 2010 at 1:07 am | # |

      Debbie,
      I’m sure your family was proud of you! Happy cooking!

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  33. ramen_kimchi joined 8/10
    Posted August 12th, 2010 at 12:17 am | # |

    Hi,I’m trying to cook this today but I dont have kelp..wonder if it’s ok to go without it? I like to do the spicy one

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    • Maangchi New York City joined 8/08
      Posted August 12th, 2010 at 12:45 pm | # |

      yes,it will be ok without using dried kelp. I love sujebi made with anchovy stock.

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