Generally, there are two kinds of "sujebi" depending on the type of broth. One is with Korean clear soup, and the other is with seaweed soup. In the former one, dough flakes are roughly torn by hand, whereas in the latter one, dough flakes are round shaped. This round-shaped dough is called "Saeal"(새알 in Korean). When people order or make "sujebi", it usually refers to the former one in Korea. Then, it is again classified as various types depending on other ingredients. Typically, there are "potato sujebi" which includes potatoes and "seafood sujebi" with seafood. However, many restaurants are making new sujebi variations to attract customers these days.