Sujebi

Sujebi (; South Korean name), ttŭdŏguk (; North Korean name), or hand-pulled dough soup, 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.

Origin Korean people began to eat and ( noodles), both dishes made of wheat flour, from the early Goryeo period (935~1392), but the name (earlier ) dates from the mid Joseon period. is a combined hanja 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. 수제비의 사투리, 다부렁죽과 떠넌죽 그리고 벙으래기 from Ohmynews.com Region or citiesNameKorean nameNorth Korea 육수가 개운한 수제비Gyeonggi Province and Gangwon Province; or South Jeolla Province; or South Gyeongsang Province; ; , , or Yeocheon and Bongwha; or

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Sujebi

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