Spicy Mushroom Sujebi

Clean and cut the mushrooms and vegetables into bite-sized pieces.

Make the sujebi dough, cover it with plastic wrap, and let it rest for 20 minutes.

Fill a pot with water, add anchovies and kelp to make broth.

Season the broth with gochujang (Korean chili paste), gochugaru (chili flakes), and minced garlic.

Add vegetables like onion, potato, and zucchini, then bring to a boil.

Add the mushrooms and, as it boils, tear the dough into thin pieces and drop them into the soup.

Simmer over medium heat until all the ingredients are cooked through.

Season with salt and pepper, add green onions, and finish.