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  kosher 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 toasted sesame oil
  • Water

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Directions

  1. Combine  the flour, ¾ cup water, kosher 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 toasted 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 toasted sesame oil 
water

Directions

  1. Combine flour, ¾ cup of water, kosher 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 toasted 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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157 Comments:

  1. mjl102007 Jacksonville, AL joined 7/11 & has 1 comment

    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! :]]]

    • Maangchi New York City joined 8/08 & has 12,051 comments

      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!!!

  2. marlei Germany joined 11/11 & has 4 comments

    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!

    • Maangchi New York City joined 8/08 & has 12,051 comments

      “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.

  3. migencluz Phoenix, AZ, USA / Antipolo City, Philippines joined 8/11 & has 3 comments

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

  4. MokU Brasil joined 11/11 & has 4 comments

    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?

    • Maangchi New York City joined 8/08 & has 12,051 comments

      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.

  5. keikei91 new york joined 11/11 & has 1 comment

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

    • Maangchi New York City joined 8/08 & has 12,051 comments

      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.

  6. Ildinha Curitiba PR-Brasil joined 11/11 & has 1 comment

    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

  7. tokidoki stuck in the clouds joined 10/11 & has 1 comment

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

  8. 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!!!

  9. migencluz Phoenix, AZ, USA / Antipolo City, Philippines joined 8/11 & has 3 comments

    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)

  10. Wikkee Australia joined 4/10 & has 4 comments

    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!!!

  11. Cheonyong Indonesia joined 4/11 & has 28 comments

    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,,,,

    • Maangchi New York City joined 8/08 & has 12,051 comments

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

    • Cheonyong Indonesia joined 4/11 & has 28 comments

      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….:)

      • Maangchi New York City joined 8/08 & has 12,051 comments

        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.”

        • Cheonyong Indonesia joined 4/11 & has 28 comments

          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

          • Maangchi New York City joined 8/08 & has 12,051 comments

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

          • Cheonyong Indonesia joined 4/11 & has 28 comments

            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…

  12. oksipak California joined 1/11 & has 72 comments

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

  13. healthysaver USA joined 2/10 & has 3 comments

    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.

    • Maangchi New York City joined 8/08 & has 12,051 comments

      “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.

  14. lexyoh new york joined 12/10 & has 4 comments

    love love love the dough noodle muahhhhh”fantastico delisyoso

  15. opathebat Indonesia joined 10/10 & has 1 comment

    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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