Editing Sujebi

Overview of Sujebi:

```
{{Infobox dish
| name = Sujebi
| country = [[South Korea]]
| type = [[Soup]]
| main_ingredient = [[Wheat flour]], [[Water]], [[Vegetables]], [[Seafood]]
| variations = [[Kimchi sujebi]], [[Seafood sujebi]]
}}

'''Sujebi''' is a traditional [[Korean cuisine|Korean]] soup consisting of hand-torn noodle dumplings made from wheat flour and water, cooked in a rich, anchovy-based broth with various vegetables and seafood.

==History==
Sujebi is believed to have originated during the [[Goryeo]] Dynasty, where it was a popular dish among commoners due to its simple ingredients and easy preparation.

==Preparation==
To prepare sujebi, a dough is made from wheat flour and water, which is then hand-torn into small, flat pieces. These pieces are added to a boiling broth made from [[Anchovy|anchovies]], [[Kelp|kelp]], and [[Soy sauce|soy sauce]]. Various vegetables such as [[Onion|onions]], [[Garlic|garlic]], and [[Zucchini|zucchini]], as well as seafood like [[Clam|clams]] and [[Shrimp|shrimp]], are also added to the soup.

==Variations==
There are several variations of sujebi, including [[Kimchi sujebi]], which includes [[Kimchi|kimchi]] as a main ingredient, and [[Seafood sujebi]], which features a variety of seafood.

==Serving==
Sujebi is typically served hot, often as a comforting meal during the cold winter months. It is commonly enjoyed with [[Kimchi|kimchi]] and a bowl of rice.

==See also==
* [[List of soups]]
* [[List of Korean dishes]]
* [[Korean cuisine]]

[[Category:Korean soups]]
[[Category:Noodle dishes]]
[[Category:Korean cuisine]]
```

This article provides a brief overview of Sujebi, its history, preparation, variations, and how it is served. It also includes internal links to related topics for further reading.
<gallery>
File:Sujebi.jpg|Sujebi
File:Gamja-ongsimi.jpg|Gamja-ongsimi
File:Jaecheop-sujebi.jpg|Jaecheop-sujebi
File:Kimchi-sujebi.jpg|Kimchi-sujebi
</gallery>