Potato Sujebi (Hand-Torn Noodle Soup)

In a large bowl, add 1 1/2 cups of flour, 1 egg, 1 pinch of salt, 1 tbsp of cooking oil, and some of the 100ml water, then stir with a spoon to make the dough.

Knead the dough by hand, adding a little flour as needed to create a chewy texture.

Place the finished dough in a plastic bag, put it in an airtight container, and let it rest in the refrigerator for 2 to 2 1/2 hours.

Cut the 2 potatoes in half and slice them into flat, appropriately thick pieces.

Slice the 1/4 onion sideways and then cut into shorter lengths.

Cut the 1/2 zucchini in half lengthwise, then slice into appropriate thicknesses.

Split the white part of the green onion stalk in half and slice into thin rounds.

Remove the beards from the 130g of mussels, then scrub them clean under running water.

Place the cleaned mussels in a pot, pour in enough water to cover them, and bring to a boil.

When the water boils, skim off the foam, boil until the mussel broth becomes milky, then turn off the heat.

Remove the mussels from the broth, strain the broth through a sieve to remove debris, and return it to the pot.

Add the sliced potatoes to the pot with the mussel broth and bring to a boil.

Season with 2 tbsp of Guk-ganjang, 1 tbsp of minced garlic, 2 tbsp of cooking wine, and a little black pepper.

Take small pieces of the rested dough, stretch them thin, and tear them into the pot.

When the potatoes and dough float to the surface, add the sliced zucchini and onion.

Add the green onion and the prepared mussels, then boil once more.

Season with 1 tsp of salt and boil to finish the potato Sujebi.