Rustic hand-torn wheat noodles are the star of sujebi, a hearty, brothy Korean soup. In Seoul, we learned there are countless ways to make the dish, but for our version, we combined our favorite elements of the recipes we learned from home cook Insook Park and chef Hyeong Joon Woo. Dried anchovy stock is classic for sujebi, but we make a chicken broth by poaching bone-in breasts, then we shred the meat to add back to the soup. The dumpling-like noodles are formed by pinching off and flattening bits of a simple hand-kneaded dough and dropping them directly into the broth as they’re torn. For a little heat and umami, we add gochujang, the fermented chili paste that’s a staple ingredient in the Korean kitchen. We also add gochugaru, Korean red pepper flakes, for a little color and a smoky-fruity-spicy flavor dimension, but if it’s not available, simply omit it—the soup still will be delicious.