''Sujebi'' * (; South Korean name), ''ttŭdŏguk'' (; North Korean name), or hand-pulled dough soup, or Korean-style pasta soup, is a

Korean Korean may refer to: People and culture * Koreans, people from the Korean peninsula or of Korean descent * Korean culture * Korean language **Korean alphabet, known as Hangul or Korean **Korean dialects **See also: North–South differences in t ...

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, in colloquial and fisheries usage, are exoskeleton-bearing Aquatic animal, aquatic invertebrates used as Human food, food, including various species of Mollusca, molluscs, crustaceans, and echinoderms. Although most kinds of shellfish ...

, and

kelp Kelps are large brown algae or seaweeds that make up the order (biology), order Laminariales. There are about 30 different genus, genera. Despite its appearance and use of photosynthesis in chloroplasts, kelp is technically not a plant but a str ...

. In order to obtain a rich,

umami Umami ( from ), or savoriness, is one of the five basic tastes. It is characteristic of broths and cooked meats. People taste umami through taste receptors that typically respond to glutamates and nucleotides, which are widely present in me ...

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

kimchi Kimchi (; ) is a traditional Korean side dish (''banchan'') consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), ...

, most often

zucchini Zucchini (; : ''zucchini'' or ''zucchinis''), courgette () or ''Cucurbita pepo'' is a summer squash, a Vine, vining herbaceous plant whose fruit are harvested when their immature seeds and Fruit anatomy#Epicarp, epicarp (rind) are still soft a ...

and

potato The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade famil ...

es.

Origin

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

Goryeo Goryeo (; ) was a Korean state founded in 918, during a time of national division called the Later Three Kingdoms period, that unified and ruled the Korea, Korean Peninsula until the establishment of Joseon in 1392. Goryeo achieved what has b ...

period (935~1392), but the name (earlier ) dates from the mid

Joseon Joseon ( ; ; also romanized as ''Chosun''), officially Great Joseon (), was a dynastic kingdom of Korea that existed for 505 years. It was founded by Taejo of Joseon in July 1392 and replaced by the Korean Empire in October 1897. The kingdom w ...

period. is a combined

hanja Hanja (; ), alternatively spelled Hancha, are Chinese characters used to write the Korean language. After characters were introduced to Korea to write Literary Chinese, they were adapted to write Korean as early as the Gojoseon period. () ...

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, 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 , - , North Korea , , 육수가 개운한 수제비
/ref> , - ,

Gyeonggi Province Gyeonggi Province (, ) is the most populous province in South Korea. Seoul, the nation's largest city and capital, is in the heart of the area but has been separately administered as a provincial-level ''special city'' since 1946. Incheon, ...

and Gangwon Province , ; , or , - ,

South Jeolla Province South Jeolla Province (), formerly South Chŏlla Province, also known as Jeonnam (), is a province in the Honam, Honam region, South Korea, and the Provinces of Korea, southernmost province in mainland Korea. South Jeolla borders the provinces of ...

, ; , or , - ,

South Gyeongsang Province South Gyeongsang Province (, ) 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 Heritage Site Haeinsa, a Buddhist temple tha ...

, ; ; , , , or , - , Yeocheon and Bongwha , ; , 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