Korean Knife-Cut Noodles and Dough Flake Soup

Slice the 150 g potato thinly so it cooks evenly, and cut the zucchini and green onion into easy bite-size pieces.

Just before cooking, shake excess flour from the 250 g fresh knife-cut noodles to keep the broth clearer.

Pour 1200 ml anchovy-kelp broth into a pot and bring it to a full boil over high heat.

Add the sliced potato, lower to medium heat, and cook for about 6 minutes until the edges start to turn slightly translucent.

Add 100 g zucchini, 1 tablespoon soup soy sauce, and 1 teaspoon minced garlic.

When the broth returns to a simmer, skim off any foam from the surface so the soup stays clean-tasting and not cloudy.

Pinch the 150 g sujebi dough into thin, wide flakes and drop them into the simmering broth one by one.

Stir gently as they go in so they do not overlap or clump, then cook over medium heat for 3 minutes first.

Add the knife-cut noodles and loosen them with chopsticks or tongs as soon as they enter the pot.

Add 60 g green onion, keep the heat at medium, and simmer 4-5 minutes until the noodles become chewy and cooked through.

When the raw flour taste is gone from the sujebi and the noodles remain springy, lower the heat, check the broth consistency, and serve.