Few dishes capture the rustic soul of Korean home cooking like sujebi — a humble yet hearty hand-torn noodle soup that's as therapeutic to make as it is to eat. This version, infused with the nutty aroma of perilla leaves and the deep umami of a robust broth, elevates the traditional sujebi korean food into something soulful and satisfying. Whether you’re chasing a chill or looking for a taste of korean recipes authentic, this korean sujebi recipe is a bowlful of nostalgia that brings comfort with every slurp. Let’s dive into this timeless dish that combines the simplicity of flour dough with the layered flavors of traditional korean soups and stews.
Korean Sujebi Noodle Soup with Perilla Leaves and Broth
Prep Time 30 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Main Course
Cuisine Korean
Large Mixing Bowl For kneading the noodle dough. A stand mixer with a dough hook can also be used if preferred.
Medium soup pot or Dutch oven Heavy-bottomed is best for simmering the broth steadily.
Strainer or cheesecloth To strain the anchovy-kelp broth clearly.
Wooden spoon or silicone spatula For stirring the broth and vegetables.
Clean cutting board and knife For prepping the veggies and garnishes.
For the Dough (Noodles)
- 2 cups all-purpose flour
- ½ cup water plus more as needed
- ½ teaspoon salt
- 1 teaspoon neutral oil optional for silkier dough
For the Broth
- 8 cups water
- 4 dried anchovies gutted
- 1 piece 4-inch dried kelp (dashima)
- 1 small onion halved
- 5 cloves garlic smashed
- 1 small zucchini sliced
- 1 medium potato peeled and sliced thin
- 1 carrot julienned
- 1 small Korean green chili optional, for heat
- 1 tablespoon soy sauce or soup soy sauce if available
- Salt to taste
For the Garnish and Finish
- 1 cup perilla leaves roughly chopped
- 1 tablespoon toasted sesame oil
- 1 teaspoon sesame seeds
- Cracked black pepper to taste
- Scallions thinly sliced for garnish
Make the Dough
In a large bowl, mix the flour and salt. Slowly pour in water while mixing with your hand or chopsticks until it begins to come together. Knead the dough on a floured surface for 8–10 minutes until it’s smooth and elastic. If the dough is dry, add a touch more water; if sticky, dust with flour. Wrap in plastic wrap and let it rest for 30 minutes at room temperature.
This step is meditative—just like rolling your own sushi for a sukiyaki recipe or hand-mixing rice for a bibimbap recipe korean style. Sujebi is all about connection—between your hands and your food.
Prepare the Broth
In your soup pot, add the water, anchovies, kelp, onion, and garlic. Bring to a gentle boil, then lower the heat and simmer for 20 minutes. Remove the kelp after 10 minutes to avoid bitterness. Strain the broth and return it to the pot.
This base is the backbone of many korean stew recipes like sundubu jjigae, and it's what gives sujebi soup its savory depth.
Add the Vegetables
To the strained broth, add the sliced zucchini, potatoes, carrot, and chili (if using). Simmer for another 10–15 minutes until tender but not mushy. Add soy sauce and adjust salt to taste.
This vegetable mix mirrors what you’d find in vegetarian korean recipes or healthy korean recipes, where seasonal produce is celebrated in simple but flavorful ways.
Hand-Tear and Cook the Noodles
Unwrap your dough and begin tearing off small, thin pieces with your fingers. Think rough-edged, rustic—no perfection needed. Drop each piece directly into the simmering broth. Continue until all dough is used. Let the noodles cook for about 5–7 minutes until they float and turn translucent around the edges.
This tactile experience is central to the sujebi recipe—no fancy gadgets, just your hands and a pot of bubbling broth.
Add Perilla and Final Touches
When the noodles are done, stir in the chopped perilla leaves, sesame oil, sesame seeds, and black pepper. Let it simmer another minute just to bring the flavors together. Garnish with scallions and serve piping hot.
Perilla leaves add a deep, herbal note that makes this dish stand out among korean dishes, giving it a refreshing contrast to the rich broth and chewy noodles.
Pairings
- Banchan (Korean Side Dishes): Kimchi is a must—it cuts through the richness of the broth and adds a bright fermented bite. You could also serve it with ssamjang-dressed cucumbers for crunch and umami or small plates of pickled radish.
- Protein Sides: A crispy tofu side with a gochujang glaze (think mini korean gochujang recipes) pairs well, especially if you're looking to keep the meal vegetarian. For non-vegetarian add-ons, try pan-fried mackerel or bulgogi.
- Drinks: Pair with warm barley tea (bori-cha) or a chilled Korean rice punch (sikhye) for a full, comforting experience.
- Dessert: Finish with a simple Korean rice cake (tteok) or fruit like Korean pears to cleanse the palate.
Frequently Asked Questions
1. Can I use store-bought noodles instead of making the dough?
Technically yes, but it won’t be sujebi. The rustic charm of this dish comes from the hand-torn texture. If you're short on time, you can use hand-shaved wheat noodles, but the experience and mouthfeel will be different.
2. What kind of broth works best for a vegetarian version?
For a vegetarian korean recipes version, skip the anchovy and kelp and make a rich mushroom broth using dried shiitake, kombu, and soy sauce. This keeps the dish hearty while remaining meat-free, making it one of the best veg korean recipes to try.
3. Can I add meat or seafood to this dish?
Absolutely. While traditional korean sujebi is often meatless, you can add mussels, clams, or shredded chicken thighs for a more filling option. Pork belly slices also work well if you’re looking for a richer twist.
4. What’s the best way to store and reheat sujebi?
Sujebi is best enjoyed fresh. However, if you must store it, keep the noodles and broth separate. Store in the fridge up to 2 days. Reheat the broth and add the noodles just before serving to avoid mushiness.
5. What can I use instead of perilla leaves?
If perilla is unavailable, try using baby spinach, kale, or chrysanthemum greens. The flavor won’t be the same, but it will still offer a fresh, leafy counterbalance to the rich broth.
