KOREAN HOME COOKING

Gamja Sujebi (감자 수제비): Korean Potato Hand-Torn Noodle Soup

Name: Gamja Sujebi (감자 수제비): Korean Potato Hand-Torn Noodle Soup
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 servings
Cuisine: Korean
Ingredients: All-purpose flour: 1 1/2 cups (190 g); Water, for dough: 1/2 cup (120 ml); Potatoes: 2 medium (350 g); Korean zucchini: 1/3 medium (100 g); Dried anchovies: 10 large (15 g); Dried kelp: 1 piece (5 g); Soup soy sauce: 1 tbsp (15 ml); Minced garlic: 1 tsp (5 g)

감자 수제비 · Gamja Sujebi

Rustic hand-torn noodles and tender potato simmer in a clean anchovy-kelp broth—the Korean comfort food made for rainy days.

Total time50 minYield2 servingsDifficultyModerate

Korean potato sujebi soup with hand-torn noodles, zucchini, and scallions in clear broth

감자 수제비 · Gamja Sujebi

WHY THIS DISH MATTERS

A little cultural context

Sujebi is a humble hand-torn noodle soup associated with rainy weather and cozy family meals. Its irregular noodles are intentionally handmade.

INGREDIENTS

What you'll need

Both systems are shown so you can cook without converting.

IngredientUSMetric

All-purpose flour1 1/2 cups190 g

Water, for dough1/2 cup120 ml

Potatoes2 medium350 g

Korean zucchini1/3 medium100 g

Dried anchovies10 large15 g

Dried kelp1 piece5 g

Soup soy sauce1 tbsp15 ml

Minced garlic1 tsp5 g

COOKING WEBTOON

Cook it panel by panel

A quick visual memory guide for the whole recipe.

4 cute steps

1
Make the dough
20 minutes
Mix flour with a pinch of salt. Add water gradually and knead until smooth. Cover and rest for 20 minutes.
2
Build the broth
8 minutes
Add anchovies and kelp to 4 cups of water. Remove the kelp just before boiling and the anchovies after 8 minutes.
3
Cook the potato
5 minutes
Slice the potatoes 1/4 inch thick and simmer in the broth for 5 minutes, then add the zucchini.
4
Tear in the noodles
With wet hands, stretch the dough thin and tear in bite-size pieces. When they float, season with soup soy sauce and garlic.

AI-assisted illustration. Follow the written recipe below for exact measurements, doneness, and food-safety details.

DIRECTIONS

How to make it

01
Make the dough
Mix flour with a pinch of salt. Add water gradually and knead until smooth. Cover and rest for 20 minutes.
02
Build the broth
Add anchovies and kelp to 4 cups of water. Remove the kelp just before boiling and the anchovies after 8 minutes.
03
Cook the potato
Slice the potatoes 1/4 inch thick and simmer in the broth for 5 minutes, then add the zucchini.
04
Tear in the noodles
With wet hands, stretch the dough thin and tear in bite-size pieces. When they float, season with soup soy sauce and garlic.
Cook's noteThin, uneven edges are part of sujebi’s handmade charm.

SHOP & SUBSTITUTE

Cook it anywhere

Ingredient swaps

Dried anchoviesUse 4 cups light vegetable or chicken stock for an anchovy-free version.

Korean zucchiniUse a small zucchini; remove large seeds if the center is watery.

Korean pantry guide

Soup soy sauce국간장 · guk-ganjang

A pale-looking but deeply salty soy sauce used to season Korean soups without darkening them.

Search: Korean soup soy sauce guk ganjang

Soup anchovies국물멸치 · gukmul-myeolchi

Large dried anchovies used to build a clean, savory everyday broth.

Search: Korean soup anchovies dried large

🍚

Serve it with

Fresh kimchi or geotjeori
Pickled radish
Chile-soy dipping sauce

🌶️

Spice level

The base is not spicy. Serve with soy sauce, scallion, sesame oil, and gochugaru.

♨️

Store & reheat

Best eaten immediately. Refrigerate for 1 day and add stock when reheating; the noodles continue to absorb broth.

# sujebi # potato soup # Korean noodles # comfort food