조벡이수제비
About
Sujebi specialist off Insadong-gil — hand-torn dough soup in perilla, kimchi or octopus-seafood broth, 10,000 won a bowl.
Jobeki Sujebi is an Insadong-adjacent specialist in Korea's most underrated comfort format: sujebi, hand-torn dough flakes in broth, offered three ways at a flat 10,000 won — deulkkae (perilla seed, thick and nutty), kimchi (sharp and warming), and a nakji-haemul version where octopus and seafood raise the stakes. Sujebi is depression-era food turned beloved classic, and the tearing matters: irregular, hand-pulled dough gives every spoonful a different chew, something no machine noodle replicates. Perilla is the connoisseur's bowl, practically a porridge; the seafood version eats like a light stew. A specialist menu this tight means the dough is made and torn in volume daily — the only way sujebi is worth doing. Open until 9pm, and best on the first genuinely cold day you can manage.
Menu
- 얼큰해물칼, 수제비(2인)₩20,000
- 들깨칼, 수제비₩10,000
- 김치칼, 수제비₩10,000
- 낙지해물수제비₩10,000
- 감자해물칼, 수제비₩10,000
- Spicy Octopus Bibimbap₩10,000
- 제육비빔밥₩10,000
- 열무/콩나물비빔밥₩10,000
- 김치떡만두국(겨울)₩10,000
- 세트1. 골뱅이무침+부추전₩30,000
- 세트2. 도토리묵+감자전₩30,000
- 세트3. 두부김치+홍합탕₩30,000
- 세트4. 오징어, 낙지볶음+호박전₩30,000
- 세트5. 두부구이+오징어초무침₩30,000
- 세트6. 낙지연포탕₩30,000
- 세트7. 계란말이+계란찜₩20,000
Details
Opening hours
- Sunday
- —
- Monday
- 11:00–22:00
- Tuesday
- 11:00–22:00
- Wednesday
- 11:00–22:00
- Thursday
- 11:00–22:00
- Friday
- 11:00–22:00
- Saturday
- 11:00–21:00