Flour Sujebi

Put 10 tbsp of all-purpose flour, 3 tbsp of potato starch, a little salt, and 2 tbsp of cooking oil into a bowl.

Add water little by little and knead by hand in the bowl to make the Sujebi dough.

Place the finished dough in the refrigerator and let it rest for at least 1 hour.

Pour 2L of rich anchovy broth into a pot and bring to a boil.

Slice 2 potatoes, and thinly slice the zucchini and green onion.

When the anchovy broth boils, add the sliced potatoes and boil for about 10 minutes.

Take the rested Sujebi dough out of the refrigerator and tear it into thin pieces while wetting your hands with water.

Add the sliced zucchini and green onion and boil.

Add 1 tbsp of red crab soy sauce to adjust the seasoning.

Crack 1 egg and drizzle it evenly into the Sujebi broth.

Finish by adding a drop of sesame oil and a sprinkle of sesame seeds.