KOREAN HOME COOKING
Gamja Sujebi (감자 수제비): Korean Potato Hand-Torn Noodle Soup
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.
Editorial guidance updated September 16, 2026 · Not a claim of kitchen testing
감자 수제비 · Gamja SujebiQUICK ANSWER
What to know before you cook
Rustic hand-torn noodles and tender potato simmer in a clean anchovy-kelp broth—the Korean comfort food made for rainy days.
Gamja Sujebi (감자 수제비) takes about 50 minutes and makes 2 servings. It is rated moderate and the finished dish is the base is not spicy. Serve with soy sauce, scallion, sesame oil, and gochugaru.
The key cooking cue: Thin, uneven edges are part of sujebi’s handmade charm.
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.
COOKING WEBTOON
Cook it panel by panel
A quick visual memory guide for the whole recipe.
1Make the dough
20 minutesMix flour with a pinch of salt. Add water gradually and knead until smooth. Cover and rest for 20 minutes.
- 2
Build the broth
8 minutesAdd 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 minutesSlice 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 WITH CONFIDENCE
Fix common problems
Use the symptom, likely cause, and rescue step while you cook.
Dough pieces are thick in the middle
Likely causeThe dough was not rested or stretched thinly.
How to fix itRest covered as directed, stretch small pieces with wet fingers, and cut a test piece to check that its center is cooked. Floating alone is not a doneness test.
Broth turns gluey
Likely causeToo much dusting flour entered the pot.
How to fix itShake off loose flour and add pieces gradually. Loosen with unsalted hot stock and adjust seasoning at the end.
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
A pale-looking but deeply salty soy sauce used to season Korean soups without darkening them.
Search: Korean soup soy sauce guk ganjangLarge dried anchovies used to build a clean, savory everyday broth.
Search: Korean soup anchovies dried largeServe 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.
Storage & serving
Best eaten immediately. Refrigerate for 1 day and add stock when reheating; the noodles continue to absorb broth.
REAL COOK QUESTIONS
Good questions, clear answers
Short answers for substitutions, heat level, make-ahead cooking, and serving.
What can I substitute for Dried anchovies in Gamja Sujebi (감자 수제비)?
Use 4 cups light vegetable or chicken stock for an anchovy-free version.
Is Gamja Sujebi (감자 수제비) spicy?
The base is not spicy. Serve with soy sauce, scallion, sesame oil, and gochugaru.
Can I make Gamja Sujebi (감자 수제비) ahead of time?
Best eaten immediately. Refrigerate for 1 day and add stock when reheating; the noodles continue to absorb broth.
What should I serve with Gamja Sujebi (감자 수제비)?
Serve it with Fresh kimchi or geotjeori, Pickled radish, Chile-soy dipping sauce.
KEEP COOKING
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