Kimchi Sujebi (Kimchi Hand-Torn Noodle Soup)

In a large bowl, add flour, water, and flower salt, knead the dough, place it in a plastic bag, remove the air, and seal it to let it rest.

In a pot, add water and anchovy powder, and boil over high heat.

When the anchovy broth boils, add soup soy sauce, fish sauce, chili powder, and minced garlic to season.

Add the bite-sized aged kimchi, zucchini, onion, Cheongyang chili pepper, and green onion into the pot and boil together.

Thinly tear off pieces of the rested dough by hand and add them into the boiling broth to cook.

Once all ingredients are well cooked and the dough pieces float, adjust the final seasoning with salt to finish.