Sujebi (Hand-torn Noodle Soup)

Put 400g of flour (all-purpose) into a plastic bag, add 200ml of water, a pinch of salt, and 1 tbsp of soju, then shake and knead lightly while adding water little by little to finish the dough.

Place the finished dough in the refrigerator to rest.

Put 1.6L of water, medium dried anchovies, dried shrimp, and dried kelp in a pot and boil over high heat.

When the water boils, reduce to medium-low heat, add the Cheongyang chili peppers, cover, and boil for 30 minutes to extract the broth.

While the broth is boiling, cut the potato, zucchini, onion, carrot, and green onion into appropriate sizes.

Add the prepared potatoes to the extracted broth and boil.

Take out the rested dough, stretch it thin and long, and tear it into bite-sized pieces into the pot.

Add the zucchini, onion, carrot, green onion, and minced garlic and boil.

Add soup soy sauce, pepper, whole sesame seeds, and sesame oil to adjust the seasoning and flavor, then finish boiling.