This hand torn noodle soup (sujebi) is like Korean version of chicken and dumpling soup. Mashed potato is added to make the simple dumplings more flavorful, and the soup is simmered in a savory chicken stock. Top with chili sauce to season and serve with kimchi as a complete meal.

Hand torn noodle soup (sujebi) in a bowl.

What is sujebi?

Sujebi (수제비) is a Korean hand-torn noodle soup made with simple flour dumplings. It can include chicken, seafood, or kimchi, along with potatoes and zucchini. The dumplings are made with plain flour, salt, and water.

Growing up, I didn’t have sujebi often because my father banned it from our table. He hated it, having eaten it so much during his “always-hungry and frugal” childhood in the 1940s and 1950s when Korea was very poor. Sujebi was a cheap dish people made to feed their families, using flour provided as relief supplies after the Korean War.

A pot of sujebi (Korean hand torn noodle soup).

My mother, who grew up in a wealthier family, didn’t like sujebi either. She said she couldn’t stand the raw flour taste from the dumplings, which I could understand.

The other day, I decided to make sujebi, but with a twist. I created a much-upgraded version compared to what my father used to eat.

Inspired by Italian gnocchi, I added mashed potato to the flour mixture to reduce the raw flour taste. The result was a delicious, comforting bowl of sujebi that felt like a warm hug from the past, but with a modern touch.

If you are interested in filled dumplings, check out my authentic Korean dumpling soup (manduguk) recipe.

How to Make Korean Hand torn noodle soup (Sujebi)

Chicken and aromatics in water in a pot to make stock.

I put chicken pieces, onion, whole garlic (cut in half), and celery, and some salt in a large pot with 6 cups of water. This need to be simmered for about 40 minutes.

Mashed potato with flour and egg in a bowl.

Meanwhile, let’s make potato dumplings. Combine flour, plain mashed potato, egg, and some salt in a mixing bowl.

A fork mixing mashed potato with flour.

Use a fork to mix everything first.

A hand kneading sujebi dough,

Then knead with your hand until it becomes a dough. Cover and let it chill in the refrigerator until ready to use.

Chicken stock made in a pot.

The stock looks good. Take the chicken out and discard the vegetables reserving the stock.

Chicken shredded with a fork.

Shred the chicken with a fork and set aside.

Hand torn sujebi piece entering chicken stock.

Now return the chicken to the stock pot along with carrot slices, and bring them to boil. When the stock start to boil, take a chunk off the dumpling dough, flatten slightly, and tear a bite size pieces from it. It doesn’t have to be uniform in size or shape. Try to work quickly. If you have extra hands to help you, that would be nice.

A ladle scooping sujebi from the pot.

Oh, and don’t forget to add zucchini slices along with the dumplings. These dumplings will cook fast. When they float to the top, they are pretty much done. Season with salt and pepper, but the amount of seasoning depends on how you want to serve.

A bowl of hand torn noodle soup seasoned with chili sauce.

Chili Topping Sauce

If you like to serve plain, season with salt and pepper according to your taste. But if you like the way Koreans eat, make a quick topping sauce to go with. Well, I guess I forgot to take a picture of the topping sauce, but it is super simple to make.

Mix Korean soy sauce for soup with some minced garlic. chopped green onion, and sesame seeds. That’s it. You add a teaspoonful of the sauce or more according to your taste.

Korean sujebi soup in a bowl.

The potato dumpling is very tender yet pleasantly chewy. I don’t taste the raw flavor of the flour in them. I think my mother would be very proud if I serve this to her.

Serving Suggestion

A bowl of Sujebi tastes so much better when served with kimchi. It is simple comforting dish that many Koreans love EXCEPT my father.

I wonder if my father would enjoy this upgraded version of sujebi since I tweaked the dumpling part of the dish, and telling him this would be the Italian dumpling soup made with gnocchi. I am sure he would take it just fine. But he passed away many years ago and I guess I will never have a chance to change his mind on sujebi. I miss him everyday.

Korean Chicken and Potato Dumpling is simmered in a savory chicken stock.

Hand Torn Chicken Noodle Soup (Sujebi)

Hand torn noodle soup (sujebi) is Korean version of chicken and dumpling. Potato is added to the simple dumpling and simmered in a savory chicken stock.
5 from 2 ratings


  • 2-1/2 lb bone-in chicken pieces
  • 1 onion, cut in half
  • 1 whole garlic, cut in half
  • 2 celery stalks
  • 1/2 tablespoon salt
  • 6 cups water
  • 2 cups flour
  • 1-1/2 cups plain mashed potatoes
  • 1 egg
  • 1/2 teaspoon salt
  • 1 large carrot , sliced into thick matchsticks
  • 1 zucchini, sliced
  • salt and pepper , to taste

For the sauce


  • In a large pot, put chicken pieces, onion, garlic, celery, and pour 6 cups of water. Bring them to boil, and simmer for 40-45 minutes.
  • Meanwhile make the dumpling. Combine flour, mashed potatoes, egg, and salt in a mixing bowl. Using a fork, break the egg yoke and start incorporating with the flour and potatoes. Knead with your hand until it turns into dough, about 2-3 minutes. Cover and chill in the fridge until ready to use.
  • When the stock is done, remove the chicken and let it cool. Discard the vegetables reserving the stock in a pot. Shred the chicken and return to the stock pot. Add the carrot slices and bring them to boil. Add the zucchini slices.
  • Take the dough out from the fridge. Take a chunk off the dough and slightly flatten it with your hand. Tear bit size pieces off from the chunk and drop them into the stock. The dumpling doesn’t have to be uniform in shapes and sizes. Try to work fast. When they are done, they will float to the top.
  • Season the soup with salt and pepper according to your taste if you want to serve as is.
  • If you want to serve Korean style with the sauce, season the soup lightly with salt and pepper.
  • Serve this soup warm with kimchi on the side.
  • For the sauce, mix all the sauce ingredients in a small bowl. Add 1 teaspoonful of the sauce to the soup to season. Add more if needed.
Did you make this recipe?Tag @beyondkimchee on Instagram. I love to see your masterpiece.