Korean comfort food at its best

spicy {and non spicy} Korean hand-torn noodle soup

This is the easiest Korean dish you can make-preferably on a cold and rainy day or when you are sick. Hearty, flavorful, and delish best describe this dish!

Sujebi 수제비 was actually made in Korea back in the old days by people who were poor and didn’t have very much.

Make your “noodles” first- which you tear by hand.

Ingredients for noodles

2 cups of wheat flour

1/2 cup water

1/2 tbs of veggie oil

1/2 tsp salt

Kneed this to a playdoh like consistency. Put in a ziplock baggy and put in your fridge.


It’s time to make the soup!

Ingredients for the broth-(very similar to udon broth!)

1 large piece of kelp (credit card size)

4 large dried anchovies (멸치)

1-1.5 cups of small white clams (조개)

2 tbs fish sauce (I use 3 crabs)

3 tbs soy sauce for soup (국간장)

1 medium potato (sliced into thin slices)

5 cloves of garlic

half a medium onion (sliced into thin slices)

half a medium sized korean squash

3 shitake mushrooms sliced in thin pieces.

Get about 8 cups of water, and bring to a boil. Put all of the above ingredients inside except for the veggies and clams. Turn down the heat to simmer for about 25 mins. When it is done, get a strainer and another pot. Strain the soup broth into new pot. Discard the kelp and anchovies. Taste and add water if too salty for you, or more soy sauce if too bland. Bring this new broth to a boil, and add the clams and veggies.



Let simmering (about 10 more mins) You know when it is done when the potato feels soft in your mouth.

Get your noodle dough out of the fridge.

Tear in one inch pieces, and flatten into small circles with your thumb. Not too thin, not too thick. If it is just right, it will be chewy in your mouth- perfect!


add the “noodles” to your boiling broth .

When they are cooked, you are ready to serve!


Now for your spicy lovers, add eitiher a splash of finely milled korean hot pepper powder (고추가루)


and/or a teaspoon of red hot pepper paste (고추장)