Sujebi, also called ttudoguk or hand-pulled dough soup, is a Korean traditional soup of dough flakes roughly torn by hand, cooked with various vegetables. Its flavor and recipe resemble kalguksu, except the latter is made with noodles rather than wheat flakes, and sujebi is commonly considered a dish to eat on rainy days, along with bindaetteok. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
Origin Region Connections
In Cuisine
Source Sujebi (Wikipedia)
Uses Ingredient
Source Sujebi (Wikipedia)
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Sources
1. Sujebi (Wikipedia)
Introduction
Sujebi (수제비; South Korean name), ttŭdŏguk (뜨더국; North Korean name), or hand-pulled dough soup, or Korean-style pasta soup, is a Korean traditional soup consisting of dough flakes roughly torn by hand, with various vegetables.
- In Cuisine: Korean Cuisine, Wikipedia category list
Uses Ingredient: Vegetable, Lead section
with various vegetables
View the Source2. Sujebi (Wikidata)
P495 (country of origin): KoreaQuote, P495 (country of origin): Korea
Korea
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