The present invention relates to wild sesame sujebi hand-pulled noodles soup stock (dough) and its manufacturing methods. The manufacturing method of wild sesame sujebi comprises the steps of: that (S1) obtains wheat flour dough and pass through the half wheat flour of mixing 70-84 weight, 10-18 weight strong flours, the pumpkin of 1-5 weight ratios, carrot 1-5 weight, the salt of weight % 0.5-1.5 aging wheat flour doughs, (S1) 2-3& deg obtained in step a) C 13-17 hours (S2) aging wheat flour dough, (S1) obtained in step a), 2-3& deg C 13-17 hours The mixture for obtaining the first sujebi soup, which passes through, prepares the water of 95-99 weight ratios, and 0.1-0.The kelp of 3 weight ratios, 1.5-4.The salt of 5 weight %, 0.05-0.The nucleic acid seasoning of 15 weight ratios, by mixture boiled, to make the temperature 100& deg of mixture C, the mixture and 80 ~ 85& deg of heat steamed C 4-6 minutes, kelp is removed, is inserted into 250-350 g garlic granules, removes garlic powder The 2nd sujebi soup (S4) boils after 15-25 minutes, it passes through first sujebi soup of mixing 45-55 weight ratios, step obtains (S3), the glutinous rice flour with wild 37-47 weight black sesame powder and 6-10 weight, in order to make two sujebi soup 100& deg of temperature control C (S5) be inserted into sujebi doughs boiling the 2nd sujebi soup according to step (S4), be inserted into 1-5 parts by weight 1-5 parts by weight pumpkin and carrot relative to the 2nd sujebi soup of 100 parts by weight and boil identical 100& deg C 8-12 minutes, the identical 60 ~ 70& deg of absolute atmosphere of the temperature then in addition boiled C 3-7 minutes. Outdoor sesame sujebi has the structure of chewing and improves taste and flavor and can be used as health food.Copyright KIPO 2017