Sujebi is a traditional Korean noodle soup made by tearing rustic, thin noodles by hand and tossing them into a bubbling, savory broth! Full recipe: https://www.maangchi.com/recipe/sujebi The noodles are so straightforward - just flour, water, salt, and oil - and the broth has such strongly Korean flavors, that it makes this soup such a classic, uncomplicated favorite. Koreans make sujebi on rainy days to keep themselves warm and cozy, and many of us have memories of helping tear the noodles ourselves. (I know I do!) My cookbooks: Maangchi's Big Book of Korean Cooking: http://www.maangchi.com/big Maangchi's Real Korean Cooking: http://www.maangchi.com/real Get my letter on the first day of every month! Stories, photos, & recipes: http://www.maangchi.com/letter My Instagram, where I post photos: https://www.instagram.com/maangchi My Facebook for updates: https://www.facebook.com/maangchi Twitter where we share photos of Korean food we all made: https://twitter.com/maangchi My TikTok for short videos: https://www.tiktok.com/@maangchitime