수제비

Korean

Alternative forms

더부렁죽 (deobureongjuk), 밀제비 (miljebi), 밀짱국 (miljjangguk), 밀떡국 (miltteokguk), 벙드레죽 (beongdeurejuk), 수지기 (sujigi), 제비 (jebi) — Gyeongsang
뜨데기 (tteudegi), 풀떼죽 (pulttejuk) — Gangwon
뜨데기 (tteudegi) — Seoul
띤죽 (ttinjuk), 밀죽 (miljuk) — Jeolla dialect
뚝제빅 (ttukjebik), 풀떼죽 (pulttejuk) — Chungcheong
국제비 (gukjebi) — Hwanghae
자베기 (jabegi) — Jeju
뜨더국 (tteudeoguk) — North Korea

Etymology

First attested in the Yeogeo yuhae (譯語類解 / 역어유해), 1690, as Early Modern Korean 슈져비 (Yale: syucyepi). By surface analysis, 수(手) (su, “hand”) +‎ 접 (jeop-, “to fold”) +‎ 이 (-i, agent noun suffix).

Pronunciation

(SK Standard/Seoul) IPA^(key): [sʰud͡ʑe̞bi]
Phonetic hangul: [수제비]

Romanizations
Revised Romanization^?	sujebi
Revised Romanization (translit.)^?	sujebi
McCune–Reischauer^?	sujebi
Yale Romanization^?	swuceypi

Noun

수제비 • (sujebi)

Korean traditional food made by boiling hand-torn dough in clear broth or seaweed soup
Synonym: 박탁(餺飥) (baktak)

Related terms

칼국수 (kalguksu)
칼싹두기 (kalssakdugi)

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