Potato Sujebi (Hand-Torn Noodle Soup)

In a bowl, combine flour and roasted salt, then gradually add water while kneading to create a chewy sujebi dough.

Cut the potato, carrot, onion, zucchini, Cheongyang chili pepper, and green onion into bite-sized pieces.

In a pot, combine water, dried anchovies, and dried kelp to boil and create a broth, then remove the solids.

Add the sliced potatoes and carrots to the prepared broth and bring to a boil.

Thinly tear pieces of the prepared sujebi dough and add them to the broth.

Add the onion, zucchini, minced garlic, and soup soy sauce, and continue to boil.

Finally, add the Cheongyang chili pepper and green onion, boil for a moment longer, and serve.