🍲How to Make Sujebi — Korean Hand-Torn Noodle Soup (Comfort Food)

Korean Sujebi (hand-torn noodle soup) 🍜: authentic recipe with clam broth 🐚 or anchovy-kelp broth 🐟, potatoes, zucchini, and egg. A rustic comfort food for rainy days.

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If you’ve been visiting my kitchen stories, you already know that I often share dishes close to my heart. From Korean Chive Pancakes (Buchujeon) 🌿 on rainy afternoons, to Sweet Potato Stem Kimchi 🥬 that brings back my summer harvest memories, each recipe carries warmth.

Today, let’s make another classic: Sujebi (수제비) ✋🍜. This is a Korean hand-torn noodle soup made with either fresh clam broth 🐚 or the more common anchovy-kelp broth 🐟. Both versions are delicious, rustic, and perfect for family gatherings.

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🏺 A Taste of History

Sujebi dates back to the Goryeo Dynasty (918–1392), and became common in the Joseon era. Its name comes from “su (hand)” and “jebi (to fold/tear).” During the Korean War years, when rice was scarce, wheat flour sujebi was a humble but beloved meal 🥣💛.

When I was little 👧, I watched my grandmother stretch the dough thin and toss it into the bubbling broth. On rainy days ☔, the sound of dough hitting the pot was as comforting as a lullaby. Later, when I moved to Seoul alone 🏙️, cooking sujebi often brought tears to my eyes — a simple soup that felt like a hug from home.

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📋 Ingrdients (Serves 3–4)

For the dough:

• 2 cups (250 g) all-purpose flour 🌾
• ½ cup (120 ml) water 💧 (adjust as needed, about 50% hydration)
• ½ tsp salt 🧂

For the broth (choose one):

1. Clam Broth 🐚

• 300 g fresh clams, in shell (about 60–80 g clam meat)
• 8 cups (2 liters) water
• 2 pieces dried kelp (5×5 cm)

1. Anchovy-Kelp Broth 🐟

• 10 dried anchovies, heads and guts removed
• 2 pieces dried kelp (5×5 cm)
• 8 cups (2 liters) water

Vegetables & seasonings:
🥔 1 potato, thinly sliced
🥒 1 zucchini, julienned
🧅 1 onion, sliced
🌱 2 green onions, chopped
🥚 1 egg, lightly beaten
1 Tbsp soy sauce (or Korean soup soy sauce)
1 tsp minced garlic
Salt & pepper to taste
✨ A drop of sesame oil at the end

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⏱ Step-by-Step Cooking

1. Make the dough

Mix flour, salt, and water. Knead until smooth. Cover & rest 30 min.

Soft dough resting before hand-torn noodles are made.

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2. Prepare the vegetables

While dough rests, slice potato, zucchini, and onion.

Fresh zucchini cut into thin strips, ready for the soup.

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3. Make the broth

• Clam version: Boil clams + kelp for 10 min, remove kelp.
• Anchovy version: Simmer anchovies + kelp for 20–30 min, strain.

Fresh clams creating a natural, savory broth.

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4. Tear & add the dough

Stretch the dough thin (⅛ in / 3 mm), tear into bite-sized pieces, and drop into simmering broth.

Hand-torn dough cooking in bubbling broth.

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5. Add vegetables

Once dough floats, add potato, zucchini, onion. Simmer 10–15 min.

Colorful vegetables brighten the broth.

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6. Finish

Add green onions 🌱 and drizzle in the beaten egg 🥚. Season with soy sauce, salt, and pepper. Finish with a drop of sesame oil 🌿.

Green onions and egg complete the dish with aroma and color.

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7. Serve hot

Enjoy with kimchi or Grandma’s Pickled Cucumbers 🥒.

A hearty bowl of Korean sujebi — rustic, warm, and deeply satisfying.

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🌟 Grandma’s Cooking Tips

✨ Rest the dough at least 30 minutes for chewy yet tender noodles.
✨ Stretch thin before tearing — that’s the secret to the best texture.
✨ Toast anchovies before simmering to remove bitterness.
✨ A dash of soup soy sauce or sesame oil 🌿 makes broth richer.
✨ Add a slice of ginger in winter for extra warmth.

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💬 A Bowl of Sujebi Feels Like Home

Rainy days in Korea often mean a pot of sujebi bubbling on the stove ☔🍲. Each torn piece of dough is imperfect, but together they make something warm and whole — just like family. Whether you try the clam broth 🐚 or the anchovy broth 🐟 version, I hope this recipe brings you comfort.

Pair it with Eggplant Muchim 🍆 or Makgeolli Steamed Bread 🍞 for a full Korean comfort meal.