For the latest Virtual K-Culture series, we would like to start a bi-weekly K-Food Webtoon series on our social media! 

In collaboration with chef Sunmin Han, the main chef at the Ambassador’s Residence of the Republic of Korea in Canada, we would like to introduce a variety of Korean food served at the Ambassador’s Residence, ranging from simple recipes to specialized dishes. 

Sunmin Han is currently posted in Canada as the head chef at the Korean Ambassador’s Residence. She graduated from the International Cooking College in Korea, has a certificate from the Institute of Korean Traditional Food and worked as the head chef at the Korean Embassy in Indonesia.

About ‘Sujebi’

Sujebi is made from thinly pulled flour dough, sliced vegetables and anchovy stock. You can make the broth with beef or various kinds of vegetables, too, depending on taste. According to the Institute of Traditional Korean Food, the name “sujebi” is originally from “sujeobi”meaning "a dish made with flour dough pulled by the hands and folded." In the past, sujebi was regarded as a special food served only at banquets, as flour was regarded as a precious commodity at that time. These days, however, it's considered an ordinary food for everyone, and one of the most popular dishes around, especially on rainy days, along with bindaetteok savory pancakes.

For the K-Food fan, do not miss special recipe tips from Chef Sunmin!