Sujebi

Overview of Sujebi:

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Sujebi

Sujebi is a traditional 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 anchovies, kelp, and soy sauce. Various vegetables such as onions, garlic, and zucchini, as well as seafood like clams and shrimp, are also added to the soup.

Variations

There are several variations of sujebi, including Kimchi sujebi, which includes 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 and a bowl of rice.

See also

• List of soups
• List of Korean dishes
• Korean cuisine

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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.

• 
  Sujebi
• 
  Gamja-ongsimi
• 
  Jaecheop-sujebi
• 
  Kimchi-sujebi