''Sujebi'' * (, in S. Korea), ''ttŭdŏ-guk'' (, in N. Korea), or hand-pulled dough soup, or Korean-style pasta soup, is a

Korean Korean may refer to: People and culture * Koreans, ethnic group originating in the Korean Peninsula * Korean cuisine * Korean culture * Korean language **Korean alphabet, known as Hangul or Chosŏn'gŭl **Korean dialects and the Jeju language ** ...

traditional soup consisting of dough flakes roughly torn by hand, with various vegetables. The flavor and recipe resemble '' kalguksu'', except that the latter is made with noodles rather than wheat flakes. It is commonly considered a dish to consume on rainy days, along with ''

bindaetteok ''Bindae-tteok'' (), or mung bean pancake, is a type of ''buchimgae'' (Korean pancake) that originated in the Pyongan Province. * It is made by grinding soaked mung beans, adding vegetables and meat and pan-frying it into a round, flat shape. Et ...

''. The

broth Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, ...

for ''sujebi'' is usually made with dried

anchovies An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water. More than 140 species are placed in 1 ...

shellfish Shellfish is a colloquial and fisheries term for exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms. Although most kinds of shellfish are harvested from saltwater environ ...

, and

kelp Kelps are large brown algae seaweeds that make up the order Laminariales. There are about 30 different genera. Despite its appearance, kelp is not a plant - it is a heterokont, a completely unrelated group of organisms. Kelp grows in "underwa ...

. In order to obtain a rich,

umami Umami ( from ja, 旨味 ), or savoriness, is one of the five basic tastes. It has been described as savory and is characteristic of broths and cooked meats. People taste umami through taste receptors that typically respond to glutamates and ...

flavor, the ingredients should be simmered for many hours. Added to this broth are soft noodles and various vegetables or

kimchi ''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), ...

, most often

zucchini The zucchini (; plural: zucchini or zucchinis), courgette (; plural: courgettes) or baby marrow (''Cucurbita pepo'') is a summer squash, a vining herbaceous plant whose fruit are harvested when their immature seeds and epicarp (rind) are st ...

and

potato The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern Uni ...

es.

Origin

Korean people began to eat and ( noodles), both dishes made of wheat flour, from the early

Goryeo period Goryeo (; ) was a Korean kingdom founded in 918, during a time of national division called the Later Three Kingdoms period, that unified and ruled the Korean Peninsula until 1392. Goryeo achieved what has been called a "true national unificati ...

(935~1392), but the name (earlier ) dates from the mid Joseon period. is a combined

hanja Hanja (Hangul: ; Hanja: , ), alternatively known as Hancha, are Chinese characters () used in the writing of Korean. Hanja was used as early as the Gojoseon period, the first ever Korean kingdom. (, ) refers to Sino-Korean vocabulary, ...

word comprising the terms (hanja: 手; hangul: ; literally "hand") and (hanja: 摺; hangul: or ; literally "folded" or "folding"). From the Joseon period, people started making various types of according to various purposes. is today considered a typical commoner's food, but in the past, it was relatively rare and used for special occasions especially '' janchi'' (; feast, banquet) such as '' dol janchi'' (the celebration of a baby's first birthday). In

North Korea North Korea, officially the Democratic People's Republic of Korea (DPRK), is a country in East Asia. It constitutes the northern half of the Korean Peninsula and shares borders with China and Russia to the north, at the Yalu (Amnok) and T ...

, is called (), which is the words comprising three words: (; literally "wheat flour") + (; literally "tearing" or "torn") (; literally "soup"). The names of vary according to regions in Korea. {, class="wikitable" !Region or cities !Name !Korean name , - ,

, , 육수가 개운한 수제비
/ref> , - ,

Gyeonggi-do Gyeonggi-do (, ) is the most populous Administrative divisions of South Korea, province in South Korea. Its name, ''Gyeonggi'', means "京 (the capital) and 畿 (the surrounding area)". Thus, ''Gyeonggi-do'' can be translated as "Seoul and the s ...

and Gangwon-do , or , or , - , Jeollanam-do , or , or , - ,

Gyeongsangnam-do South Gyeongsang Province ( ko, 경상남도, translit=Gyeongsangnam-do, ) is a province in the southeast of South Korea. The provincial capital is at Changwon. It is adjacent to the major metropolitan center and port of Busan. The UNESCO World ...

, , , or , , , or , - ,

Yeocheon Yeocheon City (), also called as Yeocheon-si, or shortly Yeocheon, was a former si (city) in South Jeolla Province (Jeollanam-do), South Korea. The city was located in central part of the Yeosu Peninsula, south-eastern part of South Jeolla Prov ...

and Bongwha , or , or {{lang, ko, 벙으래기

Gallery

File:Gamja-ongsimi.jpg, '' Gamja-ongsimi'' File:Jaecheop-sujebi.jpg, '' Jaecheop-sujebi'' File:Kimchi-sujebi.jpg, Kimchi-''sujebi''

References

External links

Brief information and recipe of Spinach and Carrot Sujebi
from Chosunilbo
Information about “Samcheongdong Sujebi”
from Korea Tourism Organization Korean cuisine Anchovy dishes

Origin

Gallery

See also

References

External links