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Handmade Korean Sujebi (Hand-pulled Dough Soup)

This one bowl meal is simple yet deeply satisfying, made only with flour, water, and a few basic vegetables like potato, carrot, and courgette. The dough is kneaded by hand, torn into thin pieces, and cooked directly in the broth.
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Prep Time 10 minutes
Cook Time 10 minutes
Dough: rest in the fridge for 30 minutes. 30 minutes
Total Time 50 minutes
Servings: 1 person
Course: Main Course
Cuisine: korean
Calories: 450
Ingredients Method Notes

Ingredients
  

Sujebi Dough
  • 1 cup all-purpose flour about 100g
  • 70 ml water (Luke warm) add gradually
  • A pinch of salt
Anchovy–Kelp Broth
  • 4 cup water (about 800ml) Water will be reduced while boiling
  • 2 piece kelp (about 5x5cm)
  • 5–8 dried anchovies
  • few piece green onion root (optional)
Vegetables ( for inside soup)
  • ½ potato (medium) thinly sliced
  • ¼ carrot julienned
  • ¼ courgette thinly sliced
  • ¼ onion thinly sliced
  • Some green onion sliced
  • 1 egg
Soy Dipping Sauce (for serving)
  • 1 tbsp soy sauce
  • ½ tbsp red chili flakes gochugaru
  • 1 tbsp chopped green onion
  • A little minced garlic optional
  • A few drops of sesame oil
  • A sprinkle of sesame seeds

Method
 

  1. prepare ingredients
Anchovy–Kelp Broth
  1. Add water, anchovies, kelp, and the green onion root to a pot.
  2. Bring to a boil. Once it starts boiling, remove the kelp.
  3. Lower the heat and simmer for about 10 minutes.
  4. Strain to get a clear broth.
Sujebi Dough
  1. Mix flour and salt in a bowl.
  2. Gradually add water while mixing until it forms a rough dough.
  3. Knead for about 5 minutes until smooth.
  4. Wrap in plastic wrap and let it rest in the fridge for 30 minutes.
Cut the Vegetables
  1. Potato: Peel and slice into thin half-moon shapes about 2–3 mm thick.
  2. courgette : Slice into thin half-moons shapes about 2–3 mm thick.
  3. Carrot: Peel and cut into thin julienne strips (matchstick size) — about 4 cm long and 2 mm thick
  4. onion : Slice into thin half about 2–3 mm thick.
  5. Green Onion (Spring Onion): Slice diagonally (bias-cut) into 1 cm pieces
Cooking Steps
  1. Bring your prepared broth to a boil.
  2. Add potato, carrot and onion; boil for 3 minutes.
  3. Tear small, thin pieces of dough by hand and drop them into the boiling soup.
  4. Add courgette and green onion
  5. When the dough pieces float and become slightly translucent, they’re cooked. (about 3-5mins)
  6. Beat 1 egg, then slowly drizzle it into the soup while gently stirring to create soft ribbons.
  7. Add season lightly with salt (1/2 tea spoon) or a bit of soy sauce (1/2 spoon).
  8. Serve with soy dipping sauce

Notes

Sujebi Cooking Tips

1. Don’t skip dough resting time

Let the dough rest in the fridge for at least 30 minutes (up to 1 hour even longer).
→ This allows the gluten to relax, making the dough chewier and easier to tear. If you skip this, it can turn tough or gummy.

2. Tear the dough thin and uneven — on purpose!

Sujebi is charming because every piece looks different.
→ Tear each piece about 2–3 cm wide and paper-thin.
They’ll plump up when cooked, so thinner is better.

3. Add dough only when broth is boiling

Drop the pieces into rolling boiling broth — this helps them cook fast and stay separate instead of sticking together.

4. Add vegetables in the right order

Start with the harder ones first (potato, carrot), then add softer ones (zucchini, green onion) later so nothing turns mushy.

5. Drizzle egg slowly

When adding beaten egg, pour it in a thin stream and wait 10–15 seconds before stirring.
→ This creates soft, ribbon-like egg strands, not scrambled chunks.

6. Season lightly, then adjust at the table

Sujebi broth is meant to taste gentle and clean.
→ Keep the soup lightly seasoned, and let the soy dipping sauce add extra saltiness or spice when you eat.

7. Enjoy it fresh!

Sujebi dough absorbs broth quickly.
→ It’s best eaten right after cooking — the texture is perfect when it’s hot and freshly made.
8. Enjoy with fresh Kimchi if you have one.