Sujebi

Name: Sujebi
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 cups flour, for dough; 10 dried anchovies, for broth; 1 potato, sliced; 1 zucchini, sliced

수제비/soo-jeh-bee/

Also known as: Korean Hand-Torn Noodle Soup

About this dish

Hand-torn dough pieces simmered in a savory anchovy broth with vegetables, a comforting Korean soup.

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Ingredients

🌾2 cups flour, for dough

🐟10 dried anchovies, for broth

🥔1 potato, sliced

🥬1 zucchini, sliced

Method

Serves 4

Make a simple dough from flour and water, then let it rest.

Simmer dried anchovies and kelp to make a savory broth, then strain.

Add potato to the broth and simmer.

Tear the dough into thin, irregular pieces and drop into the simmering broth.

Add zucchini and cook until the dough pieces float and are tender.

✓ What Makes it Authentic

Sujebi is a traditional Korean hand-pulled dough soup, historically eaten as a humble, filling meal.

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