Sinchon Sujebi

A Korean soup dish made by boiling thinly hand-torn flour dough in a cool anchovy broth base. It is characterized by chewy sujebi and a cool, refreshing broth taste. It tastes even better with kimchi.

A representative Korean dish made by placing rice and various fillings (pickled radish, ham, egg, etc.) on seaweed and rolling it up. You can enjoy its savory and diverse flavors and textures. It is cut into bite-sized pieces, making it easy to eat.