Sujebi (Hand-torn noodle soup)

Boil 10 cups of water in a large pot.

While the water is boiling, prepare 12 large dried anchovies by removing their heads and guts. Break them into smaller pieces and place them in a stock strainer or pouch.

Add the anchovy pouch and a piece of dried kelp to the boiling water.

Cover the pot and let it simmer over medium heat for 20 minutes.

In a food processor, combine water, salt, and cooking oil.

Add all-purpose flour to the food processor.

Process the ingredients until a dough ball forms.

Remove the dough, knead it briefly by hand, place it in a plastic bag, and let it rest for at least 30 minutes.

Peel and wash one large potato (8-10 ounces).

Cut the potato and one onion into bite-sized pieces.

After the broth has simmered, add the chopped potato and onion. Cover and cook for 15 minutes over medium heat.

While the soup is cooking, thinly slice and julienne one zucchini and a small piece of carrot.

Chop the green onions and mince 6 cloves of garlic.

After 15 minutes, turn off the heat and remove the anchovy pouch and kelp from the pot.

Turn the heat back on. Take the rested dough, stretch it thinly with your hands, and tear off bite-sized pieces, dropping them into the boiling soup.

Stir gently to prevent the noodles from sticking.

Add the minced garlic, zucchini, carrot, and green onions to the pot.

Season the soup with soup soy sauce (or fish sauce) to taste and stir.

Cover and cook for 5 more minutes over medium-high heat until all noodles and vegetables are cooked through.

Drizzle with sesame oil, turn off the heat, and stir one last time.

Serve the sujebi hot in a large bowl.