Sujebi (Hand-Pulled Noodle Soup)

Dough

• 2 cups all purpose flour 1 cup = 120g
• 1 tsp sea salt (trader joe's)
• 160 ml water add 1-2 tsp more if you didn't exact weigh your flour

Broth

• 6 cups water
• 1/2 oz dried large anchovies for broth
• 1 piece dried kelp (Dasima) aka kombu
• 1.5 tsp Korean sea salt use less if it's not korean sea salt. also use 1 tsp if using yangnyeomjang later
• 1.25 tsp Guk Ganjang (Korean Soup Soy Sauce) reduce to 1 tsp if using yangnyeomjang

Veg Ingredients

• 1 each medium russet potato
• 1/2 each yellow onion
• 1/2 each korean aehobak or italian zucchini
• 2 each green onions
• 1 tsp garlic minced

Yangnyeomjang (extra sauce) - optional

• 1 Tbsp Jin Ganjang (Regular Soy Sauce Regular like Kikkoman or Sempio) soy sauce
• 1 tsp Gochukaru (Korean red chili powder) Red Chili Pepper powder
• 2 tsp red chili pepper chopped - substitute shishito peppers (double amount) if you want mild sauce, adjust to your spice level)
• 1 tsp rice vinegar or white vinegar
• 1 Tbsp green onion chopped
• 1/2 tsp sesame oil
• 1 tsp garlic minced
• 1/8 tsp sugar
• 1/8 tsp black pepper
• 1/2 tsp sesame seeds