Korean Potato Hand-Torn Dough Soup

Mix 220 g all-purpose flour, a pinch of salt, and 120 ml water until no dry flour remains.

Knead for 5 minutes until soft and elastic like an earlobe, then cover and refrigerate for 30 minutes.

Slice 300 g potato into flat 0.5 cm pieces and rinse briefly in cold water.

Cut 120 g zucchini into half-moons and 100 g onion into thin strips so the vegetables cook at a similar pace.

Bring 1300 ml anchovy-kelp stock to a boil over high heat, then add the potato and onion.

When it returns to a boil, lower to medium heat and simmer 6 minutes until potato edges look slightly translucent.

Wet your fingers, stretch the rested dough thin at the edge, and tear in one piece at a time.

Stir the bottom after each few pieces so they do not stick together or settle and scorch.

When the dough pieces begin to float, add 120 g zucchini and 1 tablespoon minced garlic.

Keep simmering over medium heat for 5 minutes, until the zucchini softens and a cut dough piece shows no raw flour inside.

Add 2 tablespoons of soup soy sauce and season with 0.5 teaspoon of salt.

Once the dough pieces and potato are evenly distributed, ladle into bowls and top with 2 tablespoons of seaweed flakes.