Sujebi Noodles Recipe – 수제비

If you love noodles and have never had sujebi before, you’re seriously missing out! They’re hand-torn noodles that are deliciously chewy and served in a flavorful soup made with anchovy broth. It’s one of my favorite comfort foods and one that reminds me of home. 

My mom and I would make this all the time, especially on rainy or gloomy days. Hand-pulling the noodles is a fun collaborative effort and it’s one of my favorite memories of my mom.

The great thing about this recipe is that you can use any vegetables you like, but potatoes are a must!  I personally don’t think sujebi is complete without potatoes so don’t be afraid to add a lot of them! I also like to add a bit of spiciness to this comforting dish, so I included the recipe in the recipe below as well!

Why you’ll love this recipe

Cold and gloomy days may not be everyone’s favorite type of weather, but there’s something about the drop in temperature that makes you want to sip on something hot. Since going out in the rain to your favorite restaurant can be a hassle, why not make a hearty soup at home instead?

Since this sujebi recipe doesn’t require a lot of ingredients, you can enjoy a warm bowl of this comforting dish in just 45 minutes. If you’re cooped up with a loved one at home, you can even have them help you with shaping the noodles and turn a menial process into a fun bonding activity as I did with my mom!

What does ‘sujebi’ mean?

Sujebi gets its name from the terms “su” and “jebi”, which translates to “hands” and “to fold” in Korean. It’s a comforting noodle dish that’s known for its hand-pulled noodles that are accompanied by a medley of vegetables in a light umami broth.

Back in the day, sujebi was rarely prepared by commoners since it was difficult to obtain wheat flour due to its price. Sujebi was only served on special occasions, like birthdays and banquets so it wasn’t a commonly eaten food. Now that flour is more affordable and accessible, sujebi is considered one of the most common soups to make in many Korean households. For this recipe, I’m making my sujebi with plenty of potatoes, but other variations also add kimchi or ground perilla seeds into the soup.

Sujebi Noodles Ingredients & Substitutions

All-purpose flour: I prefer to use all-purpose flour for this recipe, but you can also substitute it with whole wheat flour for a healthier alternative!

Salt: salt is used to add flavor to the sujebi dough.

Onion: onion adds heartiness to the sujebi dish.

Potatoes: potatoes are a must in sujebi! It makes the dish extra comforting.

Zucchini: zucchini is a common ingredient served in sujebi but you can also substitute it with other vegetables like mushrooms and squash.

Garlic: garlic adds a delicious garlicky flavor and aroma to the dish. Feel free to add more but not less!

Soup soy sauce: soup soy sauce is used to season the soup and adds a deliciously salty and umami taste. It’s saltier than regular soy sauce so be sure to taste as you go. If you can’t find any you can just use salt or fish sauce instead.

Anchovy Broth Ingredients & Substitutions

Dried anchovies: dried anchovies are essential for building the base of the soup, but if you can’t find any you can also use chicken, beef, vegetable, or dashi, stock instead. To save time, you can skip the broth by using my homemade anchovy powder recipe. Simply add 2 tablespoons of anchovy powder with 4 cups of hot water.

Dried kelp: dried kelp adds a deep umami flavor to the broth. Dried kelp can be substituted with more anchovies or dried shiitake mushrooms.

Onion: onion is used to flavor the broth. It adds a subtle hint of natural sweetness.

Water: water is used to make the anchovy broth.

Spicy Paste Ingredients & Substitutions (optional)

Gochugaru (Korean red chili flakes): I personally love this dish with a spicy kick and gochugaru will get the job done.

Fish sauce: fish sauce is mixed into the paste to season the dish. It adds a delicious umami flavor that makes it irresistibly good. Feel free to adjust based on your preferences. You can also skip this.

Sujebi soup: to create a thick paste, a splash of the sujebi soup is all you need.

How do I prepare Sujebi Noodles?

From noodles to vegetables, this hearty dish contains all of the elements you’d need to get through a rainy or cold day. If you’re ready to warm up your belly, follow the steps below:

Step 1: Prepare the broth

In a pot, toast the anchovies until they’re fragrant, then add the water, dried kelp, and onion. Let the ingredients boil for 20 minutes to make the broth flavorful.

Step 2: Make the sujebi dough

In a bowl, combine flour, water, and salt then knead until it forms a ball. Wrap the dough securely with cling wrap and let it rest in the fridge while you prepare the rest of the ingredients.

Step 3: Prepare the vegetables

Cut the potatoes and zucchini into bite-sized pieces. Then, julienne the onion, mince the garlic, and chop the scallions.

Step 4: Cook the vegetables

Strain the broth to remove the anchovies, dried kelp, and onion. But if you like to eat the dried kelp as I do, you can also leave it in.

Next, add the potatoes, and julienned onions to the pot. When the potatoes are almost done, add the zucchini, minced garlic, and soup soy sauce.

Step 5: Shape and cook the noodles

Take the dough out of the fridge and remove it from the cling wrap. Before you handle the dough, make sure to wet your hands with water to ensure it won’t stick to your hands.

To shape the noodles, tear off a piece of dough and stretch it out thinly before adding it to the soup. You can also refer to the video below to see how thin the dough should be. Repeat the steps until all of the dough is in the soup. Let the soup boil for 2 to 3 minutes and you’ll know that the noodles are ready when they float to the top. Garnish with scallions.

Step 6: Serve while hot!

This is an optional step, but if you want the soup to be spicy, combine gochugaru, fish sauce, and a splash of anchovy broth. Mix them well together until they form a paste. Add a dollop of the paste into the broth and mix.

Serve the noodles while they’re hot, and enjoy!

Cooking tips for Sujebi Noodles

This one-pot meal is as comforting as it’s easy to make. But to help you get the perfect dish in time to warm you up, here are a few tricks to keep in mind while you’re preparing this:

  • Remember to remove the innards of the anchovies before toasting. The innards have a gritty texture and bitter taste.
  • When making the noodles, be sure to stretch the sujebi dough as thin as possible before adding them to the soup.
  • Be sure to add the noodles when the potatoes are cooked through so the noodles don’t overcook. To test if they are done, stick a fork or chopstick through a potato. If it goes right though, you know they’re ready!

Frequently Asked Questions

Can you store leftover Sujebi Noodles?

Sujebi noodles are always best enjoyed when they’re freshly cooked. But if you want to make a big batch, make sure to store the soup and noodles separately, then reheat them in batches. Since leaving the noodles in the soup will make them soggy after a few days, they won’t then be as enjoyable to eat! For leftovers, you can still store them in the fridge for a few days. Just remember to fish the noodles out and keep them in a separate airtight container.

What is soup soy sauce?

Soup soy sauce or ‘Guk-ganjang’ is a liquid byproduct of making Korean fermented soybean paste (doenjang). A good quality soup soy sauce has an intense salty and umami taste that’s why they’re primarily used for flavoring soups and side dishes. You can usually find it in any Asian or Korean market, just make sure not to confuse it with regular soy sauce!

Where can I buy dried kelp?

Dried kelp or ‘dashima‘ is an essential ingredient in Korean cuisine because it’s used for adding a deep umami flavor to soups and broths. You can usually buy them in large sheets or small squares at your local Korean market or online at Amazon. I personally like buying the ones that are cut into small squares because they are easier to ration out and use. Don’t worry if you spot a white powder on its surface. That’s all flavor and seasoning that will make the soup even tastier! To store, place the dried kelp in an airtight container in the freezer and it will stay fresh for a few months.

What other dishes will go well with Sujebi Noodles?

With its simplicity, it can be difficult not to make sujebi noodles as one of your favorite comfort foods for gloomy days. But to turn your cozy meal even more heartwarming, here are a few side dishes that I recommend enjoying with sujebi.

1. Kimchi is an essential side dish for any Korean meal. If you want to make a homemade batch, be sure to check out my Cabbage Kimchi and Geotjeori Kimchi recipes!

2. Savory Korean pancakes are a classic appetizer to have with comforting dishes like sujebi noodles. For inspiration, check out my Oyster Pancake and Seafood Pancake recipes!

3. Cucumber salad – for a refreshing to complement the umami taste of a bowl of sujebi, check out my Cucumber Garlic Salad recipe. For my spicy food lovers, you have to try my Spicy Asian Cucumber Salad!

4. Dumplings – dumplings are always a good side dish for any meal, especially a soupy comforting one like this recipe! For some inspiration, check out my Japchae Dumplings or Crispy Tuna Rice Paper Dumplings recipes!

5. Eggs – if you want a quick and easy side dish that pairs perfectly with almost anything, you have to try my Korean Steamed Eggs recipe!

Looking for more easy and delicious soup recipes?

Check out my favorites below!

5 from 2 votes

Sujebi Noodles Recipe

Servings 2 people
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes


  • 2 cups + 2 tbsp all-purpose flour
  • 1/2 tsp salt
  • 1 scallion chopped, for garnish
  • 1/2 onion sliced into 1/2 inch pieces
  • 2 medium potatoes sliced into 1/2 inch pieces
  • 1/2 zucchini sliced into 1/2 inch pieces
  • 1 tbsp garlic minced
  • 1 tbsp soup soy sauce substitue with fish sauce or salt to taste

Anchovy Broth

  • 12 dried anchovies innards removed
  • 4 pieces dried kelp about 2-inches each
  • 1/2 medium onion
  • 8 cups water

Spicy Paste (optional)

  • 1 1/2 tbsp gochugaru
  • 1 1/2 tbsp fish sauce
  • 1 1/2 tbsp Sujebi soup


  • Toast the anchovies then add water, dried kelp, onion, and boil for 20 minutes.
  • In a bowl, combine flour, water, and salt and knead until it forms into a ball. Wrap and let it rest in the fridge.
  • Cut the potatoes and zucchini into bite size pieces. Julienne the onion, mince the garlic and chop the scallions.
  • Strain the broth then bring it to a boil. Add the potatoes and onions. When the potatoes are almost done, add the zucchini, minced garlic, and soup soy sauce.
  • Take the dough out and wet your hands so the dough doesn't stick. Tear off a piece of the dough and stretch it out thinly then add it to the soup. Repeat until all the dough is gone.
  • Boil until the noodles are fully cooked, about 2 to 3 minutes. Garnish with scallions.

To Make It Spicy (optional)

  • Combine the gochugaru, fish sauce, and sujebi soup. Mix together until it forms a paste.
  • Place a dollop of paste in the soup and mix well!
Course: Dinner, Lunch, Main Course, Soup
Cuisine: Korean

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Join the Conversation

  1. Asha Shakya says:

    5 stars
    Can I use whole wheat flour for making the dough as using all purpose flour is not healthy???
    Can I also use rice flour for the dough??
    Or can you suggest any brand of which flour should I purchase as I am from India and we here only use whole wheat flour for making chapati you .
    I’ll be very thankful to you if you answer my question. I really want to try Korean food from bottom of my heart but I don’t have enough knowledge of recipies

    1. 5 stars
      Hi Asha! You can definitely use whole wheat flour in place of all-purpose flour 🙂

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