Kimchi Sujebi

In a bowl, add 1 egg and 1/3 tbsp of salt, and beat the egg.

In the bowl, add 1.5 cups of all-purpose flour and 2 heaping tbsp of potato starch, and mix.

Pour water into the bowl little by little, adjusting the consistency, and knead by hand.

Place the finished dough in a plastic bag and let it rest in the refrigerator for 1 to 1.5 hours.

Microwave a handful of medium dried anchovies for 30 seconds to remove moisture.

Place 10g of dried kelp into a broth bag and seal it.

Put the broth bag and dried anchovies into a pot, pour in 2 liters of water, and turn on the heat to boil.

Julienne 1/2 zucchini, 1/2 onion, 25g of carrot, and 1/2 stalk of green onion.

Once the broth boils, remove the anchovies and kelp.

Add 2 tbsp of soup soy sauce, 1 tbsp of anchovy fish sauce, 1/2 tbsp of minced garlic, and 1 slit Cheongyang chili pepper to the broth.

Finely chop 1/4 head of aged kimchi, add it to the pot, and stir once.

Wet your hands and tear the rested dough into thin pieces, dropping them into the boiling broth.

After adding all the dough, add the sliced zucchini, onion, green onion, and carrot.

Turn the heat to high, and tear the remaining dough into the pot.

Boil over the highest possible heat.

Taste and add 1/3 tbsp of salt if needed to finish.