인사동수제비
Noodles
About
Sujebi house in the Insadong back alleys — hand-torn dough soup served in an earthenware pot.
Sujebi is dough torn by hand into soup, and here it arrives in a hangari, the earthenware pot that gives the place its nickname. The question is which broth: eolkeun, clear and spicy and deeper than it looks, or deulkkae, thick with ground perilla and nutty enough to eat like a stew — both 10,000 won. The plain version is 9,000 if you want the dough itself to do the talking. Order the seafood pajeon at 15,000 to share; it comes crisp at the edges and is built for makgeolli. Open daily, but it runs on lunch and early dinner — last orders well before nine.
Local tips
- Two broths at 10,000: eolkeun is spicy and clear, deulkkae is nutty and thick
- Seafood pajeon (15,000) with makgeolli is the standard pairing
- Open 11:30-20:50 every day, so it works for an early dinner after Insadong
- It is down an alley off the main Insadong street — look for the side lanes
Details
Opening hours
- Sunday
- 11:30–20:50
- Monday
- 11:30–20:50
- Tuesday
- 11:30–20:50
- Wednesday
- 11:30–20:50
- Thursday
- 11:30–20:50
- Friday
- 11:30–20:50
- Saturday
- 11:30–20:50