Sujebi Noodles Recipe

0 Toast the anchovies then add water, dried kelp, onion, and boil for 20 minutes.
1 In a bowl, combine flour, water, and salt and knead until it forms into a ball. Wrap and let it rest in the fridge. 
2 Cut the potatoes and zucchini into bite size pieces. Julienne the onion, mince the garlic and chop the scallions. 
3 Strain the broth then bring it to a boil. Add the potatoes and onions. When the potatoes are almost done, add the zucchini, minced garlic, and soup soy sauce.
4 Take the dough out and wet your hands so the dough doesn't stick. Tear off a piece of the dough and stretch it out thinly then add it to the soup. Repeat until all the dough is gone. 
5 Boil until the noodles are fully cooked, about 2 to 3 minutes. Garnish with scallions.
To Make It Spicy (optional)
7 Combine the gochugaru, fish sauce, and sujebi soup. Mix together until it forms a paste.
8 Place a dollop of paste in the soup and mix well!