KOREAN HOME COOKING
Saeu Sujebi (새우 수제비): Korean Shrimp Soup
새우 수제비 · Saeu Sujebi
A clever Korean-style sujebi that pounds shrimp thin, coats it with potato starch, and slips it into delicate broth instead of wheat dough.
Editorial guidance updated September 16, 2026 · Not a claim of kitchen testing
새우 수제비 · Saeu SujebiQUICK ANSWER
What to know before you cook
A clever Korean-style sujebi that pounds shrimp thin, coats it with potato starch, and slips it into delicate broth instead of wheat dough.
Saeu Sujebi (새우 수제비) takes about 35 minutes and makes 2 servings. It is rated moderate and the finished dish is not spicy. Add sliced Cheongyang chile or serrano to the broth for heat.
The key cooking cue: Slide in the shrimp pieces one at a time. Simmer just until opaque, then add scallion and serve.
WHY THIS DISH MATTERS
A little cultural context
This is a playful modern interpretation of sujebi: the familiar hand-torn shape is recreated with shrimp for a lighter, wheat-free bowl.
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.
1Flatten the shrimp
Place each cleaned shrimp between sheets of parchment and gently pound into a thin, wide piece.
- 2
Dust with starch
Coat both sides very lightly with potato starch and shake off the excess.
- 3
Season the broth
Bring the broth and sliced zucchini to a gentle boil. Season with soup soy sauce.
- 4
Poach and serve
Slide in the shrimp pieces one at a time. Simmer just until opaque, then add scallion and serve.
AI-assisted illustration. Follow the written recipe below for exact measurements, doneness, and food-safety details.
DIRECTIONS
How to make it
- 01
Flatten the shrimp
Place each cleaned shrimp between sheets of parchment and gently pound into a thin, wide piece.
- 02
Dust with starch
Coat both sides very lightly with potato starch and shake off the excess.
- 03
Season the broth
Bring the broth and sliced zucchini to a gentle boil. Season with soup soy sauce.
- 04
Poach and serve
Slide in the shrimp pieces one at a time. Simmer just until opaque, then add scallion and serve.
COOK WITH CONFIDENCE
Fix common problems
Use the symptom, likely cause, and rescue step while you cook.
Starch coating falls off
Likely causeShrimp were wet or the broth boiled too vigorously.
How to fix itPat the shrimp dry before coating, tap off excess starch and lower into gently simmering liquid in batches.
Shrimp feel rubbery
Likely causeThey cooked long after turning opaque.
How to fix itKeep the broth at a gentle simmer and stop once the flesh is pearly and opaque. Do not use the dough-resting instructions for flour sujebi.
SHOP & SUBSTITUTE
Cook it anywhere
Ingredient swaps
Potato starchCornstarch works, though the coating will be slightly less springy.
Korean pantry guide
A fine starch that creates the pleasantly bouncy texture in this modern sujebi variation.
Search: Korean potato starch gamja jeonbunServe it with
- Steamed rice
- Napa cabbage kimchi
- Seasoned seaweed
Spice level
Not spicy. Add sliced Cheongyang chile or serrano to the broth for heat.
Storage & serving
Refrigerate for up to 1 day and reheat gently. Do not boil hard or the shrimp will become tough.
REAL COOK QUESTIONS
Good questions, clear answers
Short answers for substitutions, heat level, make-ahead cooking, and serving.
What can I substitute for Potato starch in Saeu Sujebi (새우 수제비)?
Cornstarch works, though the coating will be slightly less springy.
Is Saeu Sujebi (새우 수제비) spicy?
Not spicy. Add sliced Cheongyang chile or serrano to the broth for heat.
Can I make Saeu Sujebi (새우 수제비) ahead of time?
Refrigerate for up to 1 day and reheat gently. Do not boil hard or the shrimp will become tough.
What should I serve with Saeu Sujebi (새우 수제비)?
Serve it with Steamed rice, Napa cabbage kimchi, Seasoned seaweed.
KEEP COOKING
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