Easy Korean Hand-Torn Noodle Soup with Beef Brisket Topping (Sogogi Yangji Gomyeong Sujebi)

Easy Korean Hand-Torn Noodle Soup with Beef Brisket Topping (Sogogi Yangji Gomyeong Sujebi)

👨‍🍳 Tysoon's Korean Kitchen / Authentic Korean Recipes Made Easy
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🇪🇸 Spanish Version:
Sopa Coreana de Fideos Rasgados a Mano con Topping de Pecho de Res (Sogogi Yangji Gomyeong Sujebi)
https://tysoonkorea.blogspot.com/2026/08/sopa-coreana-de-fideos-hechos-mano-con.html
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What Is This Korean Dish?

Korean hand-torn noodle soup, or sujebi, is a comforting Korean dish made by tearing soft wheat-flour dough by hand directly into a simmering broth. Unlike noodles that are rolled and cut, sujebi has naturally irregular shapes that give every bite a pleasantly chewy, homemade texture.

This version combines tender pieces of potato with a light, savory broth and finishes the soup with seasoned beef brisket topping. The beef topping adds a deeper, richer flavor while keeping the traditional comforting character of sujebi. In Korea, sujebi is especially satisfying on cool or rainy days and is often associated with simple, hearty home cooking. The combination of chewy hand-torn dough, soft potato, warm broth, and savory beef makes this an easy but filling Korean meal.

Why You'll Love This Recipe?

This recipe turns simple pantry ingredients into a warm and satisfying Korean meal. The hand-torn dough requires no noodle machine or special equipment, and its irregular shape creates the characteristic chewy texture of traditional sujebi.

The seasoned beef brisket topping gives the mild potato soup an extra layer of savory flavor. It is also a practical recipe for anyone who has already prepared the seasoned beef brisket topping from the Korean Manduguk recipe.

Ingredients

Dough

• 1 cup all-purpose flour (1 serving / 120 g)
• 1/3 cup water (80 ml)
• A pinch of salt

Broth

• 500 ml water (approx. 2 cups)
• 2 tsp mild tuna sauce (or light fish sauce)
• 1/4 tsp chicken bouillon powder

Add-ins & Topping

• 1 potato (100 g / 3.5 oz)
• 2 tsp seasoned beef brisket topping

How to Make It

Step 1

Use the seasoned beef brisket topping prepared in the Korean Manduguk recipe. Refer to the Manduguk recipe for instructions on how to make the topping.

Step 2

Dissolve a pinch of salt in 1/3 cup of water to make salt water. In a bowl, combine the flour and salt water, knead for about 10 minutes, then place the dough in a plastic bag and rest in the refrigerator for at least 30 minutes.

(Adjust water amount for desired dough texture.)

Step 3

Peel the potato and slice into thick half-moon shapes.

Step 4

In a pot, combine 500 ml water, sliced potato, 2 tsp mild tuna sauce, and 1/4 tsp chicken bouillon powder, then bring to a boil.

Step 5

Once the broth boils, wet your hands and tear the dough into thin, bite-sized pieces into the pot. Boil for 5–6 minutes until both the potato and sujebi are fully cooked.

Step 6

Transfer the sujebi and broth to a serving bowl, then top with 2 tsp of seasoned beef brisket topping to finish.

▶️ Watch how to make this recipe step by step

Storage

Store the sujebi in an airtight container in the refrigerator.

It is best enjoyed the same day, but it will keep for up to about one day. Because the hand-torn noodles continue absorbing broth during storage, their texture will become softer and the broth may thicken.

Ingredient Substitutions for International Readers

Mild tuna sauce → Fish sauce or anchovy sauce
If mild tuna sauce is difficult to find, use a small amount of fish sauce or anchovy sauce instead.

Chicken bouillon powder → Dashi
Korean-style chicken bouillon powder may be substituted with dashi, but use it sparingly because the flavor profile is different.

Potato → Zucchini or radish
Potato gives this soup its soft, hearty texture, but zucchini or Korean-style radish can be used when necessary.

For the most authentic result, keep the substitutions minimal so the mild broth and beef brisket topping remain the main flavors.

Frequently Asked Questions (FAQ)

Q. Can I make the dough ahead of time?
A. Yes. You can refrigerate it for up to 24 hours.

Q. Can I freeze it?
A. It is best enjoyed fresh. The texture of cooked sujebi changes after freezing and reheating.

Q. Why should I rest the dough before cooking?
A. Resting helps the dough become easier to stretch and tear into thin pieces, giving the cooked sujebi a better chewy texture.

Q. How thin should I tear the dough?
A. Tear it into thin, bite-sized pieces. Pieces that are too thick may take longer to cook through.

🍲 Related Korean Recipes

1. Easy Korean Manduguk with Famous Restaurant-Style Secret Beef Topping

2. Easy Korean Beef Topping Kalguksu (Korean Noodle Soup)

3. Easy Korean Potato Sujebi (Gamja Sujebi)

Enjoy your Korean cooking! 👨‍🍳