Craving for that hearty chicken noodle soup that your mama used to make? Then treat yourself with a bowl of Sujebi, clear soup with wheat flakes (imagine Wanton soup), it will fill you right up.
How and when Sujebi was invented is not very clear. It is merely known that Sujebi stems from Kalguksu, Korean traditional noodle soup. It was during the Koryeo dynasty period (935~1392) that Koreans started to eat noodles.
Making Sujebi is identical to Kalguksu except that Sujebi is made with flakes instead of noodles. Depending on what is mixed in to the dough, Sujebi can be categorized as wheat, buckwheat, sticky rice, potato, acorn, or barley Sujebi. You could also name sujebi according to the ingredients of soup stock, like seaweed and anchovy.
It tastes the best when eaten hot and is famous for making people sweat. Suitable side dishes include young radish Kimchi as well as regular Kimchi. Hot pepper dipped in soybean paste also goes very well with Sujebi.
Their Sujebi is made of homemade flakes and clam and shrimp soup stock. With 19 years of history, they are famous for a clean taste. Sujebi is served in a small traditional pot for 2 people. Wheat Sujebi is 4000 Won and sticky rice Sujebi is 6000 Won.
Location Get off at the Kyongbok-gung subway station line #3. Walk in the direction of Samchong tunnel near the national museum for about 10 min.
Opening hours 12:00~21:00
Insa-dong Hang-ari Sujebi-jip
Their specialty is the thick and kind of sweet tasting soup stock made of Chinese radish, kelp, leek, and garlic. The flakes are thinly cut by machine. 3,500 Won per bowl.
Location Exit # 6 @ Anguk stn. Line #3. It is located in the middle of Insa-dong's art gallery street.
Opening hours 11:00~21:00
This house is famous for anchovy & kelp stock boiled on a low heat for 3 hours and flakes made of potatoes from Gangwon province.
Location Get off at the Aeogae stn, line #5. It is behind the SK bldg., which is in front of the Mapo police station.
Opening hours 10:00~24:00