Potato Sujebi (Hand-Torn Noodle Soup)

Sift 2 cups of all-purpose flour and set aside.

Cut the potatoes into sizes suitable for grating, place them in a blender with 1/4 cup of water for the dough and 1/2 tbsp of salt, and blend until smooth.

Place the dough ingredients in a bowl, mix well, and knead until the dough reaches a slightly moist consistency.

Place the finished dough into a plastic bag and let it rest at room temperature for 30 minutes.

Pour 10 cups of water for the broth into a pot, add 2 tbsp of natural seasoning powder and the dried kelp, then turn on the heat to boil.

Place the roasted seaweed in a plastic bag and crush it finely to make seaweed flakes.

Prepare the vegetables by cutting the zucchini and green onion into bite-sized half-moon slices.

Finely chop the white part of the green onion, Cheongyang chili peppers, and red chili pepper. Mix with 2 tbsp of soup soy sauce, 3 tbsp of dark soy sauce, 5 tbsp of water, 1 tbsp of red chili powder, 1 tbsp of minced garlic, 2 tbsp of plum extract, 1 tbsp of sesame oil, 1 tbsp of perilla seed powder, and 1 tbsp of whole sesame seeds to make the dipping sauce.

Remove the dried kelp from the boiling broth and tear the rested dough into thin pieces, dropping them into the pot.

Continue to boil until the dough pieces rise to the surface and are cooked through.

Once the dough is cooked, add the sliced zucchini and green onion, season with 2 tbsp of soup soy sauce, finish boiling, and serve in a bowl.