Description
Korean hand-torn noodle soup, similar to Japanese 'Suiton'. Wheat dough is pinched and torn directly into a light anchovy and kelp broth.
Restaurants serving Sujebi (Hand-torn Noodle Soup)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Wheat flour
- Dried anchovies(Myeolchi)
- Potatoes
- Korean zucchini
- Scallion
Instructions
- Knead wheat dough, let rest.
- Make dried anchovy/kelp broth.
- Pinch and tear dough paper-thin directly into the boiling soup.
Learn more Spice, substitutes, tips
Key spices
Dried anchovy broth
Substitutes at Japanese supermarkets
Suiton powder, Anchovy broth, Potato
Pairing
Kimchi / Pajeon(Pancake)
Trivia
[Difference] Very similar to Japanese Suiton, but the Korean broth relies heavily on intense dried anchovy (Myeolchi) flavor.
Eating tips & etiquette
[Unique Eating] Enjoy the random textures: chewy thick parts and slippery thin parts of the hand-torn dough.
Allergen
Wheat