Spicy Korean Hand-Pulled Noodle Soup (Jang-Sujebi) Recipe

A hearty, spicy noodle soup known as jang-sujebi is gaining popularity, offering a taste of the Gangneung region of South Korea to home cooks. The dish, characterized by its chewy, hand-pulled noodles and vibrant red broth, is experiencing a surge in online recipe searches, according to recent social media trends.

The core of jang-sujebi lies in its broth, built upon a foundation of anchovy stock and seasoned with gochujang (Korean chili paste), doenjang (fermented soybean paste), soy sauce, and a touch of tuna and oyster sauce. A typical recipe calls for 150 grams of flour, one egg, and 700ml of water to create the dough, which is then rested for approximately an hour before being hand-pulled into thin strips. Potatoes and zucchini are common additions, contributing to the soup’s substantial texture.

One popular recipe, shared widely online, details a process of simmering potatoes in anchovy broth before incorporating the seasoned paste and hand-pulled noodles. The final touch includes a garnish of seaweed flakes, sesame seeds, and sliced red chili. A blog post from November 2022 highlighted the dish’s appeal, particularly on rainy days, noting the growing demand for the “red flavor” jang-sujebi in the Gangneung area.

Ji Young’s Kalguksu, a restaurant in Gangneung’s Central Market, is a well-known establishment serving various noodle and dumpling soups, including jang-sujebi. The restaurant offers barley sujebi for 7,000 won, and jang-sujebi for the same price. Other options include barley kalguksu (noodle soup) for 6,000 won and jang kalguksu for 4,000 won. The restaurant is open from 9:30 AM to 3:30 PM, with closures every first and third Wednesday of the month.

A recent Instagram post from December 2025 showcased a recipe for jang-sujebi, specifying ingredients for a two-person serving: 500ml of flour, 100ml of water, one egg for the dough, two potatoes, one-third of a zucchini, half an onion, two green chili peppers, and seasonings like seaweed flakes and sesame seeds. The post garnered nearly 3,000 likes and 60 comments, indicating a strong online interest in the dish.

The growing interest in jang-sujebi appears to be driven by a desire for authentic regional Korean cuisine, with many online recipes explicitly referencing the flavors experienced in Gangneung. The dish is currently available at Ji Young’s Kalguksu, which remains open for business, and is expected to continue to be a popular menu item.