Sujebi (Hand-Torn Noodle Soup)

Place 2 cups (250g) of all-purpose flour in a bowl and shake to make it soft.

Add 1 tsp (tsp) of fine salt, 1 tbsp (Tbsp) of cooking oil, and 140ml of water to the flour and mix well.

Knead the dough by hand, place it in a plastic bag, and let it rest for at least 1 to 2 hours.

Stir-fry the dried soup anchovies in a frying pan to remove the fishy smell and bring out a nutty flavor.

Cut the potato, zucchini, onion, carrot, and green onion into appropriate sizes.

In a pot, add 2.5 liters of water, the stir-fried anchovies, dried kelp pieces, sliced radish, and green onion, and bring to a boil.

Once the water starts boiling vigorously, boil for 7 minutes and then remove the dried kelp pieces.

Reduce the heat to medium and boil for another 10 minutes to extract the anchovy broth, then remove the broth ingredients.

Add the sliced potatoes to the finished broth first and cook.

Tear the rested dough into thin pieces and add them to the pot.

Add the sliced vegetables such as zucchini, onion, carrot, and green onion and boil.

Season with ½ tbsp (Tbsp) of minced garlic, 1 tbsp (Tbsp) of soup soy sauce, and sea salt to taste.

Boil until the dough pieces float to the surface and the vegetables are well cooked to finish.