Sujebi (수제비)

Hand-torn dough flakes in broth — rainy-day comfort food.

Korean name: 수제비
Spice level: Not spicy
Flavor: savory · mild
Typically contains: wheat flour
Vegetarian / vegan: Sometimes — vegetable-forward, but anchovy broth, fish sauce or meat garnish is common. Ask first
Typical price: ₩7,000–₩10,000 per person checked 2026-07 — varies by area
Good to know: Beginner-friendly ●●●●○ Solo dining ●●●●○ Kid-friendly ●●●●○
Also written as: su je bi, sujaebi, hand-torn noodle soup

Spice and flavor are editorial assessments of the standard version — individual restaurants and recipes vary. Ingredient notes are typical, not guaranteed: always check with the restaurant for allergies or dietary needs. Eating and cooking notes describe common practice in Korea; our first-hand deep-dives live in the Eat Like a Local guides.

What is Sujebi?

Sujebi (수제비) is hand-torn dough soup — irregular flour flakes pulled thin by hand straight into an anchovy-kelp broth with potato and zucchini. It is rainy-day comfort food of the humblest origins, prized for the slippery-chewy texture of the dough and the clean broth. Restaurants serving it often specialize in exactly two things: sujebi and kalguksu, its cut-noodle sibling.

How to eat it

Eat the dough flakes while they're slippery-soft; they're meant to be irregular and rustic.
Season with the chili-soy dadaegi to lift the mild broth.
Best consumed on a rainy day — Koreans genuinely crave flour foods when it rains, and sujebi tops the list.

Cooking it at home

Make a soft flour dough, rest it well (this is the chew secret).
Tear thin flakes by hand straight into boiling anchovy-potato broth.
Zucchini, potato, garlic; finish with scallion.

Good to know

Thick-torn flakes stay doughy inside — stretch each piece thin as you tear.

'Rain = sujebi/pajeon' is real behavioral economics: flour-food sales spike on rainy days in Korea.

Seen on Screen

This food appears in popular Korean dramas and movies — every connection verified and sourced.

Little Forest (리틀 포레스트, 2018) — Hand-torn dough soup embodies the humble, weather-led cooking the film is built on. (Theme connection.)

Theme connection — not a specific-scene claim

Where to eat it

Selected classic places — verified, sourced, never sponsored. See all →

삼청동수제비 · Samcheongdong Sujebi Samcheong-dong (Jongno) · ₩

Best known for this dishSince 1982MICHELIN Bib Gourmand

The sujebi that made Samcheong-dong a food destination — hand-torn dough in anchovy broth plus a 100% potato gamjajeon, Bib Gourmand listed.

Known for: Sujebi, Gamjajeon

Naver Map ↗ Google Maps ↗

Open as of our last check (2026-07-20) · Sources: MICHELIN Guide · VisitKorea (한국관광공사) — hours, prices and status can change; check the map link before visiting.

Nutrition

Calories	58 kcal
Carbohydrate	11.08 g
Protein	2.31 g
Fat	0.52 g
Sodium	142 mg

Per serving (~650g): ≈377 kcal · sodium ≈923 mg (46% of the WHO daily guideline, 2,000 mg)

Per 100g · total serving 650g · Official data: National Integrated Food Nutritional Information Standard Data (Korea MFDS) (DB item: 수제비, synced 2026-07-17). Values vary by recipe and portion.