Sujebi is a soup dish made by pulling apart the dough of appropriate size with hand, boiling it together in broth made with anchovies, beef and others with potatoes. And it’s a food that has been eaten since the Goryeo Dynasty. Now, Sujebi was known as a food for the ordinary people, but it’s presumed a precious food because there was not much wheat production at the time. Sujebi became a food for the ordinary people when imported flour was introduced after the Korean War. The name of Sujebi comes from the meaning of ‘pulled apart by hand’, reflects the cooking process of tearing the dough by hand and adding it to the soup.

Sujebi is made by pulling apart the flour dough into appropriate sizes and boiling it in soup with vegetables. The basic ingredients used are vegetables such as potatoes, pumpkins, carrots, and onions, and broth made from clams or anchovies. It has a chewy texture as the dough cooks in the soup, absorbs the flavor of the soup, creating a deep and rich taste. In addition, it can be changed by adding various other ingredients depending on the season. As a result, you can enjoy a various tastes depending on the season by adding a wild vegetables such as a wild chives(called Dallae) or a shepherd's purse(called Naeng-i)in spring. Also you can add a Kimchi or seaweed fulvescens (called Maesaeng-i) in winter.There are various kinds of sujebi dough, including buckwheat sujebi made with buckwheat flour, potato sujebi made with potato starch, and barley sujebi made with pounded barley sprouts. Therefore, it is loved by many people as one of the representative flour foods because it can reflect a variety of tastes.