Sujebi is a traditional Korean noodle soup, and is well-loved and popular among Koreans. The noodles are made with homemade dough, and while noodles are usually cut with a knife, these noodles are unique in that each flat noodle is torn by hand!
The ingredients are very simple and it doesn't cost much money to make, so it used to be regular food for some poor people who couldn't afford rice. But Koreans still love this food and eat it all the time.
One day I read a magazine article about a famous Korean actress who passed away last year. She was asked by the reporter what dish she likes the most. Her answer was, “kimchi sujebi!".
My grandmother used to make sujebi in a huge iron pot. When she decided to make sujebi for lunch, she would start kneading the dough soon after breakfast. She put the dough into a basin, and brought it out of the kitchen. She sat down and was kneading and pressing, and talking to us at the same time. Koreans usually use a large bowl or basin to knead dough instead of a cutting board.
I stood next to her and helped her tear the dough and put it into the boiling soup, but couldn't follow her speed.
She used to say, “Be careful, the soup is hot. Go out and play with friends!”
My dough usually turned out too thick and when the soup was done, I could easily see who got my noodles.
Oh, so many good memories about my grandmother! I should have learned more from her, if only I had known I would be blogging about Korean traditional food someday. She passed away long time ago, and her life was dedicated to feeding her husband and children. She was a real expert on cooking Korean food.