Sujebi (Hand Torn Noodle Soup)

Combine the flour, ¾ cup water, salt, and vegetable oil in a large bowl.

Knead by hand for 10-15 minutes until the dough gets softer and sticks together firmly.

Put the dough into a plastic bag and keep it in the refrigerator.

Place 10 cups of water in a large pot. Add dried kelp and dried anchovies

Bring it to a boil for 15 minutes over medium high heat, then lower the heat to simmer for another 15 minutes

Turn the heat off and take the anchovies and kelp out.

Add the potato, carrot, onion, and garlic to the pot and boil 10-15 minutes over medium high heat.

Cut the cooked kelp into bite sized pieces. Set aside. 6.Open the pot and add fish sauce, soup soy sauce (or salt), and the kelp strips.

1.Put the dough in your left hand, and pull and stretch it with your right. Get it as thin as you can.

Then tear it into bite sized pieces with your right. Drop it into the boiling soup. Repeat this until the dough runs out

Close the lid and cook for a couple of minutes to let the noodles cook. The noodles will float on the surface when cooked properly

Add the green onion and sesame oil. Done and ready to be serve