Sujebi is so popular in both Korea and in the United States (among Korean Americans), I was surprised to hear my mother’s disdain when I told her I wanted to include it in my cookbook. The dough for the hand-torn noodle dish is very easy to make. The noodles themselves, though, take practice. My mother told me that the BEST noodles are paper thin, hang like a drape over your chopsticks. I’ll confess my own sujebi look more like chunky morsels! But to me, it all tastes good. I came up with the sauce for this because it was fall and I had so many beautiful mushrooms I wanted to take advantage of. This recipe is truly perfect for this time of year and my hope is that when I make it for my mother in a few weeks (we’re headed to Chicago for the holidays), she’ll taste all the words I can’t say out loud. The full recipe for this is in my cookbook, Homemade. #sujebi #pasta #homemade