Sujebi

The flavor and recipe resemble kalguksu, except that the latter is made with noodles rather than wheat flakes.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.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.From the Joseon period, people started making various types of sujeobi according to various purposes.
HangulRevised RomanizationMcCune–ReischauerChosŏn'gŭlKoreankalguksubindaetteokanchoviesshellfishkimchizucchinipotatoesGoryeo periodJoseon perioddol janchiNorth KoreaGyeonggi ProvinceGangwon ProvinceSouth Jeolla ProvinceSouth Gyeongsang ProvinceYeocheonGamja-ongsimiJaecheopKal-guksuMaltagliatiKorean noodlesNational Institute of Korean LanguageOhmynews.com