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Sujebi (Hand-torn noodle soup: 수제비)

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Sujebi is a traditional Korean noodle soup made by tearing rustic, thin noodles by hand and tossing them into a bubbling, savory broth! Full recipe: https://www.maangchi.com/recipe/sujebi

The noodles are so straightforward - just flour, water, salt, and oil - and the broth has such strongly Korean flavors, that it makes this soup such a classic, uncomplicated favorite. Koreans make sujebi on rainy days to keep themselves warm and cozy, and many of us have memories of helping tear the noodles ourselves. (I know I do!)

My cookbooks:
Maangchi's Big Book of Korean Cooking:
http://www.maangchi.com/big

Maangchi's Real Korean Cooking:
http://www.maangchi.com/real

Get my letter on the first day of every month!
Stories, photos, & recipes:
http://www.maangchi.com/letter

My Instagram, where I post photos:
https://www.instagram.com/maangchi

My Facebook for updates:
https://www.facebook.com/maangchi

Twitter where we share photos of Korean food we all made:
https://twitter.com/maangchi

My TikTok for short videos:
https://www.tiktok.com/@maangchitime
Category
Food
Tags
Korean food, Korean cooking, Maangchi
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