Comments on: Sujebi (hand torn noodle soup)

By: Maangchi

Maangchi — Mon, 17 Jun 2013 17:19:06 +0000

Your kimchi sujebi photo is here: http://www.maangchi.com/photo/sujebi-3
It looks amazing!

By: jaylivg

jaylivg — Fri, 14 Jun 2013 22:18:58 +0000

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 :)

By: ina78

ina78 — Sun, 07 Apr 2013 11:22:50 +0000

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…..

By: OhLaLaChrissy

OhLaLaChrissy — Wed, 20 Feb 2013 00:04:11 +0000

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

By: Maangchi

Maangchi — Sun, 17 Feb 2013 16:18:41 +0000

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

By: OhLaLaChrissy

OhLaLaChrissy — Sat, 16 Feb 2013 19:40:04 +0000

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!

By: Maangchi

Maangchi — Thu, 07 Feb 2013 19:57:17 +0000

It sounds like you bought this: http://www.maangchi.com/ingredient/kim

To make good stock for this recipe, you need dried kelp. http://www.maangchi.com/ingredient/kelp

Some of my readers printed out the photos of the ingredients they’re looking for, take it to their Korean store and show it to the people there so they know they’re getting the right ingredient. Maybe you should try that.

By: emilymichelle67

emilymichelle67 — Wed, 06 Feb 2013 23:30:53 +0000

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?

By: Maangchi

Maangchi — Sun, 05 Aug 2012 15:41:21 +0000

It’s for 2 or 3 servings.

By: Lixin

Lixin — Sun, 05 Aug 2012 02:16:32 +0000

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