Twenty-Five Twenty-One Sujebi (수제비)
Why this food?
Sujebi is the poverty-era comfort food that defined Korean families during the 1997 IMF crisis—and it's still beloved today. Hand-torn flour dumplings swim in a savory anchovy and vegetable broth, creating a soul-warming dish that's both humble and deeply meaningful. Twenty-Five Twenty-One uses sujebi to show how love and family matter more than money during Korea's toughest decade.
🇰🇷 K-Culture Tip
Sujebi literally translates to 'hand-torn' because families would tear dough by hand instead of using utensils—a practical solution during hard times that became iconic comfort food. During the 1997 IMF crisis, Korean households survived on sujebi when rice prices skyrocketed. Today, Korean grandmothers still make it for grandchildren, keeping the tradition of resourcefulness and warmth alive across generations.
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Substitute Ingredients
All available at Walmart
| Original | Substitute |
|---|---|
Dried anchovies 멸치 | Dried Anchovy (Myeolchi) Wadded or Dynasty brand Remove heads and guts before boiling for cleaner broth. Look near other Asian dried seafood products. Shop at Walmart |
All-purpose flour 밀가루 | Gold Medal or Pillsbury All-Purpose Flour Gold Medal or Pillsbury Regular all-purpose flour is perfect for sujebi—no special Korean flour needed. Shop at Walmart |
Kombu (dried kelp) 다시마 | Dried Kelp/Kombu Dynasty or SeaPoint Farms brand Wipe dust off with damp cloth before use. Adds authentic umami depth to broth. Shop at Walmart |
🛒 Can't find it at Walmart? Try a Korean grocery store
Your Shopping List
Walmart edition
- 5-6 whole dried anchovies Dried Anchovy (Myeolchi)
- 1 cup Gold Medal or Pillsbury All-Purpose Flour
- 1 piece (about 4 inches) Dried Kelp/Kombu
Instructions
- 1
Step 1: Make the broth by boiling 6 cups of water with 5-6 dried anchovies (remove heads/guts first) and 1 piece of kombu (dried kelp) for 8-10 minutes. Strain and discard solids, keeping the golden broth.
- 2
Step 2: Add 1 teaspoon salt, ½ teaspoon sugar, and 1 minced garlic clove to the broth. Bring to a rolling boil.
- 3
Step 3: While broth heats, mix 1 cup all-purpose flour with ¼ teaspoon salt and slowly add ⅓ cup warm water, stirring until shaggy dough forms. Don't overmix—it should be slightly sticky.
- 4
Step 4: Tear small pieces (roughly 1-2 inches) directly into the boiling broth with your fingers. Stir gently to prevent sticking. Add ½ cup diced zucchini, ¼ cup diced potato, and 2 thinly sliced scallions. Simmer 3-4 minutes until dumplings float and vegetables soften.
- 5
Step 5: Taste and adjust seasoning with salt or soy sauce. Serve immediately in deep bowls with hot broth, garnishing with extra scallions and sesame seeds if desired.
