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Noodles

Hand-Torn Dough Soup

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su-je-bi

Rustic soup with hand-torn wheat dough pieces and vegetables.

Medium45 min3 servings★ 60Contains glutenContains soyContains fish
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History & culture

Hand-torn sujebi is often linked to rainy-day home kitchens where flour was stretched into irregular pieces dropped into broth. Tradition holds that the dish used few ingredients and filled hungry families when markets were far or pantries thin. Regional broths vary from anchovy to kimchi or soybean paste, showing preservation and seasonal cooking habits. Sujebi remains widely cited as humble comfort food in homes and casual restaurants.

Servings
3

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Ingredients & steps

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Ingredients

  • Onion
    1/2 medium
  • Zucchini
    1/2 medium, chunks
  • Potato
    1 medium, chunks
  • Water
    6 cups
  • All-purpose flour
    2 cups
  • Green onion

    Substitutescallion or spring onion

    2 stalks
  • Hand-torn dough (sujebi)

    Substitute1 cup flour + 1 or 3 cup water or pinch salt

    300 g worth of rested dough

Seasonings

  • Doenjang (soybean paste)

    Substitutemiso (flavor differs)

    1 tbsp
  • Soy sauce

    SubstituteTsuyu (diluted) 4 tsp (2 tsp per 1 tbsp) or Tamari 2 tbsp

    2 tbsp
  • Salt
    1/2 tsp

Steps

  1. 120 min

    Mix flour with enough water to form a soft dough; knead briefly and rest 20 minutes before tearing.

    • All-purpose flour
    • Water
  2. 2Medium heat10 min

    Simmer potato, onion and water 10 minutes with doenjang for a rustic broth.

    • Potato
    • Onion
    • Water
    • Doenjang (soybean paste)
  3. 3Medium heat5 min

    Add zucchini. Tear hand-torn dough into small pieces directly into the simmering pot.

    • Zucchini
    • Hand-torn dough (sujebi)
  4. 4Medium heat8 min

    Cook 5–8 minutes until dough pieces float and are cooked through. Season with soy sauce and salt.

    • Soy sauce
    • Salt
    • Hand-torn dough (sujebi)
  5. 5

    Top with green onion and serve hot.

    • Green onion

Storage & reheating

Best fresh. Refrigerate 1 day; dough pieces soften when stored in broth.

Troubleshooting

  • ⚠️ Dough is tough

    → Do not over-knead; tear thin pieces for faster cooking.

  • ⚠️ Broth too thick

    → Add hot water 1/2 cup at a time while simmering.