Korean Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Sujebi (Hand-Torn Noodle Soup)
A comforting soup consisting of rough, hand-torn dough flakes in a clear, savory broth, often enjoyed on rainy days.
Contains common allergens
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Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
6 steps- 1
In a bowl, mix the flour, salt, oil, and water. Knead by hand for 5-10 minutes until smooth and elastic. Wrap in plastic film and let it rest in the refrigerator for 30 minutes (this makes it stretchier).
- 2
Bring the anchovy-kelp broth to a rolling boil in a large pot. Add the soup soy sauce, potato chunks, and onion slices. Boil for 5 minutes.
- 3
Take the rested dough in one hand. Wet your other hand slightly, stretch a piece of dough until it is paper-thin, and tear off a bite-sized flake directly into the boiling broth.
- 4
Work quickly to tear the entire ball of dough into the pot. Stir gently so the flakes do not stick together.
- 5
Add the sliced zucchini and boil for another 5 minutes until all the dough flakes float to the top and turn slightly translucent.
- 6
Garnish with chopped scallions and a drizzle of sesame oil. Serve steaming hot with fresh kimchi.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
64/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving80
Calories
2 g
Protein
10 g
Carbs
4 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Sujebi is a rustic soup of hand-torn wheat dough pieces dropped into a savory anchovy-kelp broth with potatoes and zucchini. Humble, frugal comfort food, it was wartime and lean-times fare that endures as nostalgic home cooking. The irregular, chewy dough pieces are its charm.
Listahan note
This version rests the dough so it tears into tender, chewy pieces, dropping them straight into a savory anchovy-kelp broth with soft vegetables.
Technique cues
- Rest the dough so it relaxes and tears into thin, chewy pieces.
- Tear the pieces thin so they cook through quickly.
- Drop them into actively simmering broth so they do not stick.
Kitchen flow
- Parallel prep
- Make and rest the dough while the broth simmers.
- Make-ahead
- Make the broth ahead; tear and cook the dough fresh in it.
- Leftover move
- The dough soaks up broth, so loosen leftovers with extra stock.
- Cleanup rhythm
- One pot; rinse the floury bowl promptly.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Wheat flour dough
Base
Purpose: The hand-torn pieces give the soup its rustic, chewy character.
Handling: Knead, rest, then tear thin into the broth.
Adaptation: Store-bought sujebi dough is a shortcut.
Anchovy-kelp broth
Liquid base
Purpose: Gives the soup its savory, homey backbone.
Handling: Simmer and strain before adding the dough.
Adaptation: A clam or vegetable broth works too.
Potato and zucchini
Vegetables
Purpose: Add body and gentle sweetness.
Handling: Slice thin; add potato earlier and zucchini late.
Adaptation: Use whatever firm vegetables you have.
Soup soy sauce
Seasoning
Purpose: Seasons the broth without darkening it.
Handling: Season to taste near the end.
Adaptation: Salt works but lacks the fermented depth.
Technique notes
- Resting the dough makes it far easier to tear thin.
- Keep the broth at a simmer when adding dough so the pieces do not clump.
- Add a spoon of seasoned chili and soy at the table for a lift.
Ingredient swaps
- Vegetarian direction
- Use kelp-mushroom broth and skip the anchovy.
- Seafood direction
- Add clams for a brinier version.
- Kimchi direction
- Stir in chopped kimchi for a spicier, tangier soup.
Serve alongside
- Kimchi
- Seasoned soy and chili
- Pajeon
- Pickled radish
- Barley tea
- Cold water
- Makgeolli
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate the broth up to 3 days; tear fresh dough into it.
- Reheat the broth and add extra stock, as the dough drinks it up.
- Freeze the broth up to 2 months; dough is best fresh.
Equipment
- Large pot
- Mixing bowl
- Ladle
- Cutting board
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