Homemade Sujebi (Korean Hand-Torn Noodle Soup)

Mix flour with salt and water to make dough.

Let the dough rest in plastic wrap for about 20 minutes.

Wash and chop vegetables such as potatoes, onions, and zucchini into suitable sizes.

Make broth using anchovies and kelp.

Add the chopped vegetables to the broth and bring to a boil.

Tear the dough into bite-sized pieces by hand and add them to the broth.

Boil until the dough pieces are cooked through.

Season to taste, add green onions and garlic, and bring to a gentle boil.