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''Sujebi'' ((:sʰudʑebi), South Korea) or ''milgaru ddeudeo guk'' (, North Korea) is a Korean traditional soup consisting of dough flakes roughly torn by hand, with various vegetables. The flavor and recipe resemble ''kalguksu'', except that the latter is made with noodles rather than wheat flakes. It is commonly considered a dish to consume on rainy days, along with ''bindaetteok''. The broth for ''sujebi'' is usually made with dried anchovies, shellfish, and kelp. In order to obtain a rich, umami flavor, the ingredients should be simmered for many hours. Added to this broth are soft noodles and various vegetables or kimchi, most often zucchini and potatoes. ==Origin== Korean people began to eat ''sujebi'' and ''guksu'' (국수 noodles), both dishes made of wheat flour, from the early Goryeo period (935~1392), but the name ''sujebi'' (earlier ''sujeop-eo'') dates from the mid Joseon period. ''Sujeop-eo'' is a combined hanja word comprising the terms ''su'' (hanja: 手; hangul: 수; literally "hand") and '' jeop'' (hanja: 摺; hangul: 접어 or 접다; literally "folded" or "folding"). From the Joseon period, people started making various types of ''sujeobi'' according to various purposes. ''Sujebi'' is today considered a typical commoner's food, but in the past, it was relatively rare and used for special occasions especially ''janchi'' (잔치; feast, banquet) such as ''dol janchi'' (the celebration of a baby's first birthday). In North Korea, ''sujebi'' is called ''milgaru ddeudeo guk'' (밀가루뜨더국), which is the words comprising three words: ''milgaru'' (밀가루; literally "wheat flour") + ''ddeudeo'' (뜯어; literally "tearing" or "torn") ''guk'' (국; literally "soup"). The names of ''sujebi'' vary according to regions in Korea. 〔 (수제비의 사투리, 다부렁죽과 떠넌죽 그리고 벙으래기 ) from Ohmynews.com〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「sujebi」の詳細全文を読む スポンサード リンク
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