Potato Sujebi (Hand-Torn Noodle Soup)

Pour salt water into a bowl of flour and use a spatula to create texture.

Add cooking oil and knead the dough.

Place the kneaded dough into a plastic bag and let it rest in the refrigerator.

In a pot, add 2L of water, dried anchovies, kelp, shiitake mushroom, green onion, onion, radish, soup soy sauce, and tuna fish sauce to boil the broth.

While the broth is boiling, cut the potato, zucchini, green onion, and carrot into bite-sized pieces.

Once the broth starts to boil, reduce to low heat and continue to simmer.

When the broth is ready, remove the solids, add only the potatoes first, and boil until 50% cooked.

Thinly tear off pieces of the rested dough and add them to the pot.

Add the zucchini, carrot, and green onion, then boil while adjusting the seasoning.