Noodles · 3 of Ladles · Three of Ladles

Sujebi

Sujebi (Hand-torn Dough Soup) · 수제비

Difficulty: Easy
Time to plan: Plan from about 100 min; rest and cooking may extend it
Serves: 2 servings
Recipe: 5 steps
Listed places: 2

Decision notes · editorial comparison of references and preparation plans

Can sujebi work without rolling and cutting noodles?

Tearing dough avoids kalguksu’s rolling and slicing work. Thickness can vary, so one cooked piece does not establish that every piece is ready.

Check before ordering or preparing: Check dough resting time, piece thickness, and anchovy, beef or clam broth.

KTO describes torn wheat dough cooked in several possible broths. KTO · Hand-Pulled Dough Soup (수제비 / Sujebi) · 2026-09-13

Alternative to compare: Kalguksu (Knife-cut Noodle Soup)Make an order card Prepare this version

Food notes and context

Sujebi tears wheat dough into pieces to cook in broth. This recipe includes potato, zucchini and clams, so dough thickness and vegetable size both affect how the pot cooks.

Compared with evenly sliced kalguksu noodles, torn dough can vary between its edges and center. Keep pieces reasonably thin and add them separately so they do not adhere into a thick lump.

Cook this version

Images are AI-generated illustrations, not records of a kitchen test. Follow the written ingredients and steps. Ingredients and substitutions guide

Times and yields are planning values for this editorial preparation, not measured kitchen results. Substitutions can change flavor, texture and cooking needs. Read product directions and our measurement and doneness guide together.

Prep: Knead 10–15 min plus preparation
Cook: Cook broth, potato and dough
Wait: Refrigerated rest at least 1 hr
Ready in: Plan from about 100 min; rest and cooking may extend it

Editorial planning estimate, not kitchen timing. Only the dough formula is adopted; the broth is this page’s version.

Ingredients (2 servings)

Ingredient	Amount	Substitute abroad
All-purpose flour (dough)	2 US cups	Based on Maangchi’s dough formula, without added potato starch.
Water (dough)	3/4 US cup	Based on Maangchi’s dough formula, without added potato starch.
Kosher salt and vegetable oil (dough)	Salt 1/2 tsp; oil 1 tbsp	Based on Maangchi’s dough formula, without added potato starch.
Anchovy-kelp stock	6 cups	Clam stock is even more refreshing
Potato	1	Anywhere
Korean zucchini	1/3	Zucchini
Clams	1 cup (optional)	Fine to omit
Garlic and soup soy sauce	A little	Anywhere
Green chili and scallion	A little	Anywhere

Step by step

1.Knead and rest the dough
Mix 2 US cups flour, 3/4 US cup water, 1/2 tsp kosher salt and 1 tbsp oil; knead smooth for 10–15 minutes. Cover and refrigerate at least one hour. The broth and vegetables below are this site’s version, not the author’s full soup formula.
2.Boil the potato in stock
Bring the stock to a boil and cook the sliced potato five minutes first. Clams go in now if using.
3.Tear in the dough
Stretch the dough thin with both hands and tear bite-size pieces straight into the boiling broth. The thinner, the better.
4.Vegetables and seasoning
Add zucchini and garlic; cook until no raw dough remains in the center and potatoes are tender, then season. Floating alone is not the doneness test.
5.Chili on top and serve
Top with bias-cut chili and scallion and serve hot. A seasoned soy sauce on the side does no harm.

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Ask for enough food for the number of people eating. Portion sizes and minimum orders vary by shop. This card does not send an order or payment.

People eating (1–20)

Text to take with you

수제비 · Sujebi · Sujebi (Hand-torn Dough Soup)

1명이 먹으려고 합니다. 인분·접시·냄비 중 주문 단위와 최소 주문량, 추천 양을 알려 주세요. / This is for 1 person. Please explain whether you sell portions, plates or pots, the minimum order and the recommended amount.

밥·반찬이 포함되나요? 따로 주문하는 항목과 추가 비용을 알려 주세요. / Are rice and side dishes included? Please explain separate items and extra charges.

주재료와 양념에 무엇이 들어가나요? / What are the main ingredients and seasonings?

Check dough resting time, piece thickness, and anchovy, beef or clam broth.

If you have ingredient restrictions, name them and ask about sauces, toppings and preparation equipment. The seller must confirm whether changes are possible.

https://k-roastmysoul.com/en/foods/sujebi

Measurement, doneness and storage references

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Your notes

Places to check when planning a meal

Candidates to investigate for this food. Maps use sourced location records; confirm the current menu, opening and booking directly. This list is not a tasting review or an award certification.

Samcheong-dong Sujebi

Samcheong-dong, Jongno-gu, Seoul

Exact current location is not verified here. Confirm the venue through its official information before planning a visit.

Gaeseong Mandu Koong

Insadong, Jongno-gu, Seoul

Exact current location is not verified here. Confirm the venue through its official information before planning a visit.

The fictional face of this dish

Water element · a face of soft curves

You seem to live freehand, no set frame, yet what comes out of your hands is always warm: the face of cloud-soft dough, made for a rainy window seat.

Upright: A day you may tear freehand, no written plan. Uneven pieces catch the broth best, so start imperfect and start now.

Reversed: You have held the dough too long. Even resting turns to spoiling past its hour, so throw what is in your hands into the boiling water today.

The K-Roast take: Grandma's roast

Fictional food metaphors inspired by traditional face-reading, not measurements of your face or personality.

Those brows are light: an unbound face. Sujebi is the same, no ruler-cut noodles, just dough torn freehand as the moment asks. Your life looks improvised to others too. But child, there are thirty years of practice in a sujebi-tearing hand. Your improvisation is rehearsed improvisation; you are the only one who has not noticed.

Those lips are plump: deep affection. Sujebi never made it to the guest-of-honor table, but it never missed the family one. Your affection is exactly that kind: no ceremony, but nobody leaves hungry. The hand that fed a whole family from one lump of dough in the lean years, that is your hand.

Those cheekbones glow softly: the harmonizer's face. Potato, zucchini, clams, whatever enters the sujebi pot gets along, because the dough never insists on itself. The gatherings you join run gentle for the same reason. Just do not miss your own moment to speak while blending in. Even dough gets its pinch of salt.

Torn every which way, yet everything cooks in one pot: that is sujebi, and that is life. No shame in uneven shapes. The piece that drinks the most broth is always the best one in the bowl.
Grandma's blessing

Table compatibility

Chewy potato pancake is the broth-and-dough match Samcheong-dong proved long ago. Squeeze onto the lavish galbi table and your plainness gets treated as a side dish, so reign in your own alley.