Sujebi

Sujebi
Sujebi

Sujebi with banchan
Korean name
Hangul 수제비 or 밀가루뜨더국
Hanja derived from
Revised Romanization sujebi or milgaru ddeudeo guk

Sujebi (Korean pronunciation: [sudʑebi], South Korea) or milgaru ddeudeo guk ([milɡaɾu t͈ɯːdʌɡuk], 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.

Contents

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: ; hangul: 수; literally "hand") and jeop (hanja: ; 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. [1]

Region or cities Name Korean name
North Korea milgaru ddeudeo guk 밀가루뜨더국 [2]
Gyeonggi-do and Gangwon-do ddeudegi or ddedeokguk 뜨데기 or 뜨덕국
Jeollanam-do ddeoneonjuk or ddiyeonjuk 떠넌죽 or 띠연죽
Gyeongsangnam-do sujibi, miljebi, or milkkarijang guk 수지비, 밀제비, or 밀까리장국
Yeocheon and Bongwha dabureong juk or beongeuraegi 다부렁죽 or 벙으래기

See also

References

  1. ^ (Korean) 수제비의 사투리, 다부렁죽과 떠넌죽 그리고 벙으래기 from Ohmynews.com
  2. ^ (Korean) 육수가 개운한 수제비

External links


Wikimedia Foundation. 2010.

Игры ⚽ Нужен реферат?

Look at other dictionaries:

  • Sujebi — con banchan Nombre coreano …   Wikipedia Español

  • Kalguksu — Korean name Hangul 칼국수 …   Wikipedia

  • List of Korean dishes — Below is a list of dishes found in Korean cuisineKorean dish by typeRoyal court dishes:main|Korean royal court cuisine *Gujeolpan (구절판): literally nine sectioned plate , this elaborate dish consists of a number of different vegetables and meats… …   Wikipedia

  • Janchi guksu — Infobox Korean name caption=A bowl of janchi guksu hangul=잔치국수 hanja= none rr=janchi guksu mr=chanch i kiksu Janchi guksu is a Korean noodle dish consisting of wheat flour noodles in a light broth made from anchovy and sometimes also dasima… …   Wikipedia

  • Choi Jin-sil — This is a Korean name; the family name is Choi. Choi Jin sil Choi Jin sil Born December 24, 1968(1968 12 24 …   Wikipedia

  • Janchi guksu — Nombre coreano Hangul 잔치국수 …   Wikipedia Español

  • Kalguksu — Literalmente: ‘fideos cuchillo’ Nombre coreano …   Wikipedia Español

  • Gamja ongsimi — Un cuenco de gamja ongsimi es un restaurante de Sokcho, provincia de Gangwon …   Wikipedia Español

  • Gamja ongsimi — Bol de Gamja ongsimi dans un restaurant de Sokcho (Gangwon). Le gamja ongsimi, variante du sujebi (soupe de boulettes), est un mets de la cuisine coréenne. Il se compose de boulettes faites de pommes de terre écrasées et de …   Wikipédia en Français

Share the article and excerpts

Direct link
Do a right-click on the link above
and select “Copy Link”