Sujebi is a Korean one-pot hand torn noodle potato soup that is comforting, hearty, and wholesome especially on those rainy days and cold nights.
Food has a magical way of transporting me back in time. In particular and personal to me is Sujebi (sounds like soo-jay-bee). The smell of this soup takes me to my small little kitchen in Virginia, where I grew up. My mom would plop a ball of dough in front of me and I would get to work kneading and stretching the noodles with both thumbs. I loved this job. To me, it was and still is the star of the soup.
This hand torn noodle and potato soup is a one pot dish, which makes clean up so easy! After the broth and potatoes come to a boil, I tear off a piece of dough and flatten them into thin discs. Each noodle is unique in shape, some tear and that’s perfectly alright. That is what makes this soup so rustic. Drop the noodles right into the boiling pot. It’s as simple as that!
Sujebi is a traditional Korean soup that is rich with umami flavor. The umami-ness in this dish comes from dashi, the same dashi used in my Spicy Tofu Stew. Although dashi can be made using dried kelp and bonito flakes, it is now packaged and sold as a seasoning powder called hondashi. Hondashi and soy sauce together create this flavorful broth. Potatoes and hand torn dough thicken it and deliver warmth and comfort in each bite. I love this soup anytime of year, but it feels most rejuvenating on rainy days and cold nights.
This hand torn noodle and potato soup is budget friendly and super simple to make. It comes together quickly in 15 minutes. You wouldn’t think a dish so fast and easy to make could be so satisfying and wholesome too!
Lastly, garnish the soup with scallions and a drizzle of sesame oil. Always serve Sujebi with a vinegar soy dipping sauce and a side of kimchi. I like to dip each chewy noodle into the soy dipping sauce and top it off with kimchi before spooning it into my mouth. This is my favorite way to eat it!
This one-pot hand torn noodle potato soup is perfect for the last few rainy days of Spring. You’re going to love it! Guaranteed.
- 1 cup all purpose flour
- ¼ cup cold water
- ½ tsp salt
- 2 tsp vegetable oil
- 1 russet potato, peeled and diced
- 3½ cups water
- 4 tsp dashi powder
- 1 Tbsp soy sauce
- ½ cup chopped scallions
- 1 Tbsp soy sauce
- 2 tsp white vinegar
- ½ tsp granulated sugar
- pinch of gochugaru and sesame seeds (optional)
- Peel and dice potatoes into one inch cubes
- Place 3 cups of water into pot and add potatoes. Then turn on heat to high
- Meanwhile make noodles by combining water, flour, salt, and oil. Knead dough with hands for 1 minute and roll into ball
- When water comes to rolling boil (approx 15 min later) add dashi and soy sauce
- Pinch and tear dough and flatten with both thumbs to create paper thin disc and drop directly into boiling broth. Continue until noodles are cooked through and dough is fully used (approx 3 minutes)
- Add ½ cup water to thin out soup as noodles with soak up broth while they cook
- Turn off heat and garnish with bed of scallions and drizzle of sesame oil