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[Samcheongdong] The Secret Korean Foodie Life #89 - Samcheong-dong Sujebi (삼청동 수제비)






“Sujebi” is a probably the hardest Korean food to explain… like I said it is a hot soup with pieces of pulled “flour dough,” which you will be wondering, why should I eat that…? Simple, it is tasty! Now let me try and explain our new friend “Sujebi” in a better way… you probably already know about a type of Italian pasta called the “Gnocchi,” which is a chewy piece of boiled potato dough – Sujebi is pretty much a “Gnocchi” but just made with flour. Many people love “Sujebi” just like many people love “Gnocchi” for it’s chewy taste but also because of the soup itself which is quite a delight to have in the cold winter.




“Sujebi” is made by making a flour dough first, which actually is the most important part – a key to a “chewy” Sujebi, then the dough is pulled into thin pieces and thrown in the boiling soup, usually made by boiling anchovies, clams and veggies together, and once the “Sujebi” all float up to the surface of the soup they are all cooked and the soup is ready to serve. Now this appears to be a really simple recipe… but actually to make a properly tasty “Sujebi” it is super hard. The flour dough itself is hard to make to have the “just right” texture to end up as a chewy “Sujebi” and the process of pulling the “Sujebi” is also something that needs a lot of delicateness – the “Sujebi (pulled flour dough piece)” should not be too thick (then you can taste raw uncooked flour dough in your soup) or too thin (then all your “Sujebi” will melt in the soup).





“Samcheong-dong Sujebi” is one of the most famous places that specialize in “Sujebi” in Seoul, with a long line up around lunchtime and dinnertime, which gets especially longer during the colder seasons, with people in desperation to have a sip of their warm soup alongside the super chewy “Sujebi.” “Sujebi” is also one of my favorite dishes… (what possibly didn’t I like eating…), so I was eager to always come to this famous “Sujebi” place once the weather got a bit cooler, since that will make the warm “Sujebi” even better tasting.





Now the tasting… this place must have found the perfect ratio in making their “Sujebi” flour dough, which is with the perfect thickness and “al dente” texture that you just keep fishing around for inside your soup to have another one of the chewy treats. The soup is also perfectly done with a light but refreshing taste from the anchovies and veggies, which is one that you almost “drink” into since it is just so warming and refreshing. Usually “Sujebi” goes along so well with “Kimchi” as “Sujebi’s” taste is not very strong, but this time around the Kimchi here was a little bit dried up, probably because someone left the lid open… but anyhow the “Sujebi” was enough to keep me warm and entertained. If you are one of the people like me who love savory taste that are not strong and love noodles and pasta, this is a dish for you to try especially in the cold Korean winters… it will immediately melt you down…




​Address

101-1, Samcheong-ro, Jongno-gu, Seoul
서울 종로구 삼청로 101-1




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