Sujebi
Encyclopedia
Sujebi or milgaru ddeudeo guk ([milɡaɾu t͈ɯːdʌɡuk], North Korea
) is a Korean
traditional soup consisting of dough flakes roughly torn by hand, with various vegetables. The flavor and recipe resemble kalguksu
, except that the latter is made with noodles rather than wheat flakes. It is commonly considered a dish to consume on rainy days, along with bindaetteok
.
The broth
for sujebi is usually made with dried anchovies, shellfish
, and kelp
. In order to obtain a rich, umami
flavor, the ingredients should be simmered for many hours. Added to this broth are soft noodles and various vegetables or kimchi
, most often zucchini
and potato
es.
~1392), but the name sujebi (earlier sujeop-eo) dates from the mid Joseon period. Sujeop-eo is a combined hanja
word comprising the terms su (hanja: 手; hangul: 수; literally "hand") and jeop (hanja: 摺; hangul: 접어 or 접다; literally "folded" or "folding").
From the Joseon period, people started making various types of sujeobi according to various purposes. Sujebi is today considered a typical commoner's food, but in the past, it was relatively rare and used for special occasions especially janchi (잔치; feast, banquet) such as dol janchi (the celebration of a baby's first birthday).
In North Korea
, sujebi is called milgaru ddeudeo guk (밀가루뜨더국), which is the words comprising three words: milgaru (밀가루; literally "wheat flour") + ddeudeo (뜯어; literally "tearing" or "torn") guk (국; literally "soup").
The names of sujebi vary according to regions in Korea.
North Korea
The Democratic People’s Republic of Korea , , is a country in East Asia, occupying the northern half of the Korean Peninsula. Its capital and largest city is Pyongyang. The Korean Demilitarized Zone serves as the buffer zone between North Korea and South Korea...
) is a Korean
Culture of Korea
The current political separation of North and South Korea has resulted in divergence in modern Korean cultures; nevertheless, the traditional culture of Korea is historically shared by both states.-Dance:...
traditional soup consisting of dough flakes roughly torn by hand, with various vegetables. The flavor and recipe resemble kalguksu
Kalguksu
Kalguksu is a Korean noodle dish consisting of handmade, knife-cut wheat flour noodles served in a large bowl with broth and other ingredients. It is traditionally considered a seasonal food, consumed most often in summer...
, except that the latter is made with noodles rather than wheat flakes. It is commonly considered a dish to consume on rainy days, along with bindaetteok
Bindaetteok
Bindaetteok is a variety of jeon, a Korean style pancake...
.
The broth
Broth
Broth is a liquid food preparation, typically consisting of either water or an already flavored stock, in which bones, meat, fish, cereal grains, or vegetables have been simmered. Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It can be eaten alone or with garnish...
for sujebi is usually made with dried anchovies, shellfish
Shellfish
Shellfish is a culinary and fisheries term for exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms. Although most kinds of shellfish are harvested from saltwater environments, some kinds are found only in freshwater...
, and kelp
Kelp
Kelps are large seaweeds belonging to the brown algae in the order Laminariales. There are about 30 different genera....
. In order to obtain a rich, umami
Umami
Umami , popularly referred to as savoriness, is one of the five basic tastes together with sweet, sour, bitter, and salty.-Etymology:Umami is a loanword from the Japanese meaning "pleasant savory taste". This particular writing was chosen by Professor Kikunae Ikeda from umai "delicious" and mi ...
flavor, the ingredients should be simmered for many hours. Added to this broth are soft noodles and various vegetables or kimchi
Kimchi
Kimchi , also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish made of vegetables with varied seasonings. There are hundreds of varieties of kimchi made with a main vegetable ingredient such as napa cabbage, radish, green onions or cucumber. It is the most common...
, most often zucchini
Zucchini
The zucchini is a summer squash which often grows to nearly a meter in length, but which is usually harvested at half that size or less. It is a hybrid of the cucumber. Along with certain other squashes, it belongs to the species Cucurbita pepo. Zucchini can be dark or light green...
and potato
Potato
The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family . The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species...
es.
Origin
Korean people began to eat sujebi and guksu (국수 noodles), both dishes made of wheat flour, from the early Goryeo period (935935
Year 935 was a common year starting on Thursday of the Julian calendar.-Africa:* A third attempt to conquer Egypt by the Tunisia-based Shi'ite Fatimid dynasty fails....
~1392), but the name sujebi (earlier sujeop-eo) dates from the mid Joseon period. Sujeop-eo is a combined hanja
Hanja
Hanja is the Korean name for the Chinese characters hanzi. More specifically, it refers to those Chinese characters borrowed from Chinese and incorporated into the Korean language with Korean pronunciation...
word comprising the terms su (hanja: 手; hangul: 수; literally "hand") and jeop (hanja: 摺; hangul: 접어 or 접다; literally "folded" or "folding").
From the Joseon period, people started making various types of sujeobi according to various purposes. Sujebi is today considered a typical commoner's food, but in the past, it was relatively rare and used for special occasions especially janchi (잔치; feast, banquet) such as dol janchi (the celebration of a baby's first birthday).
In North Korea
North Korea
The Democratic People’s Republic of Korea , , is a country in East Asia, occupying the northern half of the Korean Peninsula. Its capital and largest city is Pyongyang. The Korean Demilitarized Zone serves as the buffer zone between North Korea and South Korea...
, sujebi is called milgaru ddeudeo guk (밀가루뜨더국), which is the words comprising three words: milgaru (밀가루; literally "wheat flour") + ddeudeo (뜯어; literally "tearing" or "torn") guk (국; literally "soup").
The names of sujebi vary according to regions in Korea.
| Region or cities | Name | Korean name |
|---|---|---|
| North Korea North Korea The Democratic People’s Republic of Korea , , is a country in East Asia, occupying the northern half of the Korean Peninsula. Its capital and largest city is Pyongyang. The Korean Demilitarized Zone serves as the buffer zone between North Korea and South Korea... |
milgaru ddeudeo guk | 밀가루뜨더국 |
| Gyeonggi-do Gyeonggi-do Gyeonggi-do is the most populous province in South Korea. The provincial capital is located at Suwon. Seoul—South Korea's largest city and national capital—is located in the heart of the province, but has been separately administered as a provincial-level special city since 1946... and Gangwon-do Gangwon-do (South Korea) Gangwon-do is a province of South Korea, with its capital at Chuncheon. Before the division of Korea in 1945, Gangwon and its North Korean neighbour Kangwŏn formed a single province.-History:... |
ddeudegi or ddedeokguk | 뜨데기 or 뜨덕국 |
| Jeollanam-do Jeollanam-do Jeollanam-do is a province in the southwest of South Korea. The province was formed in 1896 from the southern half of the former Jeolla province, remained a province of Korea until the country's division in 1945, then became part of South Korea... |
ddeoneonjuk or ddiyeonjuk | 떠넌죽 or 띠연죽 |
| Gyeongsangnam-do Gyeongsangnam-do Gyeongsangnam-do is a province in the southeast of South Korea. The provincial capital is located at Changwon. It contains the major metropolitan center and port of Busan. Located there is UNESCO World Heritage Site Haeinsa, a Buddhist temple that houses the Tripitaka Koreana and attracts many... |
sujibi, miljebi, or milkkarijang guk | 수지비, 밀제비, or 밀까리장국 |
| Yeocheon and Bongwha | dabureong juk or beongeuraegi | 다부렁죽 or 벙으래기 |
External links
- Brief information and recipe of Spinach and Carrot Sujebi
- The Korean people's food, Sujebi from Chosunilbo
- Information about “Samcheongdong Sujebi” from Korea Tourism Organization Introduce of heuk sujebi Brief information about sujebi from m@ttara.co.kr