수제비: 두 판 사이의 차이

Korean people begun to eat ''sujebi'' and ''guksu[[국수]]'' (국수 noodles), both dishes made of wheat flour, from the early [[Goryeo period]] ([[935935년]]~[[13921392년]]), but the [[etymology]] of ''sujebi'', ''sujeop-eo'' originated from the mid [[Joseon period]]. ''Sujeop-eo'' is a combined [[hanja]] word comprising the terms ''su'' (hanja: [[wikt:手|手]]; hangul: 수; literally "hand") and '' jeop'' (hanja: [[wikt:摺|摺]]; hangul: 접어 or 접다; literally "folded" or "folding").

From the Joseon period, people started making various types of ''sujeobi'' according to various purposes. ''Sujebi'' is today considered a representative commoner's food, but in past times, was relatively rare and used for special occasions especially ''[[janchi잔치]]'' (잔치; feast, banquet) such as ''[[dol janchi]]'' (the celebration of a baby's first birthday).

In [[North Korea]], ''sujebi'' is called ''milgaru ddeudeo guk'' (밀가루뜨더국), which is the words comprising tree words: ''milgaru'' (밀가루; literally "wheat flour") + ''ddeudeo'' (뜯어; literally "tearing" or "torn") ''guk[[국]]'' (국; literally "soup").

The수제비를 names가리키는 of이름은 ''sujebi''지역에 vary따라 according차이가 to regions in Korea있다. <ref>[http://www.ohmynews.com/NWS_Web/view/at_pg.aspx?cntn_cd=A0000328682 수제비의 사투리, 다부렁죽과 떠넌죽 그리고 벙으래기] from [[오마이뉴스]]</ref>

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