Potato Sujebi (Hand-Torn Noodle Soup)

Make salt water (150g refined salt, 8g sea salt) and dissolve well.

Put 250g of Gompyo flour in a bowl, then add the salt water and 8g of cooking oil.

Mix the dough evenly with a spoon first, then put on plastic gloves and knead thoroughly.

Wrap the well-kneaded dough in plastic and let it rest in the refrigerator for about 6 hours.

Prepare 2 medium-sized potatoes (about 310g), cut them in half, then into quarters, and slice them 0.4cm thick.

Slice the zucchini slightly thicker than the potatoes.

Slice the onions to match the thickness of the zucchini.

Slice the green onions diagonally.

Measure and add about 1kg 500g of water into a pot.

Prepare the dried krill, anchovy Dasida, and Hondashi, and bring to a boil.

While the potatoes and water are boiling, apply a little cooking oil to your hands or plastic gloves and pull off pieces of the rested dough.

Once the water starts to boil, lower the heat to medium and tear the dough into thin pieces into the pot.

After adding all the dough, stir slightly and turn the heat back up to high.

When it starts boiling again, add about 30g of the prepared dried krill.

Add the prepared vegetables along with the dried krill.

With the heat on high, wait for it to slowly start boiling again, then season.

Measure and add about 12g of CJ Anchovy Dasida.

Measure and add about 3g of Hondashi.

When it starts boiling again, skim off the foam on top.

If it seems to be boiling vigorously, reduce the heat to medium and skim off the foam again.

Slice 1 Cheongyang chili pepper and add it for a more refreshing taste.

Measure and add about 1g of coarse salt.

Once the potatoes and dough are cooked, add the green onions as a finishing step.

Once the green onions are cooked, turn off the heat and enjoy.