If there is a food that is referred to as the middle class of Korean traditional food, I think you are well aware of Kalguksu. However, if you go to a traditional Korean kalguksu restaurant, you will surely find a menu called "sujebi". If you don't know what "sujebi" is, you may be afraid to order it.

Kalguksu is representative of Korean traditional food when it comes to noodles, but do you know about "Sujebi", a traditional Korean dish? Even if you don't know about "sujebi", just eating kalguksu isn't enough to understand Korean cuisine. If possible, you must try Sujebi to better understand Korean traditional cuisine. Therefore, I would like to introduce Sujebi to you through this sentence.

Source: Seafood Potato Sujebi - Our Table | Recipe (wtable.co.kr)

Sujebi is a traditional Korean food, and is a soup made from torn dough. It is usually served with vegetables or meat and boiled together.

To make sujebi, you need to prepare the dough in advance, make the broth with anchovies and kelp, add vegetables or meat, season, and tear the dough thinly. There are quite a few Koreans who say that sujebi is even more delicious and warm if eaten on a rainy or cold day.

Source: [Ilsan Spicy Noodles] Sujebi 1.3kg (yorivery.com)

If you read the information presented on Namu Wiki or Wikipedia, the history of sujebi is not exactly known, but sujebi and noodles made from wheat flour have been eaten since the Goryeo Dynasty, but the word itself is said to have been coined in the middle of the Joseon Dynasty. .

There is also a theory that it seems to have been changed to "sujebi" after calling it "sujeopi" as it was combined with the Chinese character "jeop" meaning folded by hand.

In the past, sujebi was a high-class dish that was used as a dish for noblemen because wheat was scarce. According to the sentence "The History and Origin of Sujebi" published on Naver Blog on January 26, 2016, it can be seen that each region in Korea has a slightly different name or method of making Sujebi, and that it is now changing into a variety of fusion dishes. there is.

Source:History and Origin of Sujebi: Naver Blog (naver.com)

Sujebi can be said to be one of the favorite foods of Koreans. I believe that eating warm sujebi on a rainy or cold day warms the body and gives strength. You can order sujebi at a restaurant specializing in sujebi or a Chinese restaurant, or you can simply make and eat it at home. However, sujebi is seen as too ordinary and commonplace food to serve guests, so it is often eaten with other dishes or as a side dish when eating with guests.

Sujebi is a part of Korean cuisine. Sujebi is a food that reflects Korean tradition, history, culture, and regional characteristics.

I think you can learn Korean people's eating habits, values, and emotions through Sujebi.