Sujebi

Sujebi / ttŭdŏ-guk
Alternative namesHand-pulled dough soup
Place of originKorea
Korean name (South Korea)
Hangul
Revised RomanizationSujebi
McCune–ReischauerSujebi
IPA[su.dʑe.bi]
Korean name (North Korea)
Chosŏn'gŭl
Revised RomanizationTteudeoguk
McCune–ReischauerTtŭdŏ-guk
IPA[t͈ɯ.dʌ.ɡuk̚]

Sujebi[1] (수제비; South Korean name), ttŭdŏ-guk (뜨더국; North Korean name), or hand-pulled dough soup,[1] or Korean-style pasta soup, is a Korean 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.

The broth for sujebi is usually made with dried anchovies, shellfish, and kelp. In order to obtain a rich, umami flavor, the ingredients should be simmered for many hours. Added to this broth are soft noodles and various vegetables or kimchi, most often zucchini and potatoes.

  1. ^ a b (in Korean) "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" [Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes] (PDF). National Institute of Korean Language. 2014-07-30. Retrieved 2017-02-15.