| Dough Noodle | |
| All Purpose Flour | 2 cup |
| Salt | 1/2 teaspoon |
| All Purpose Flour | 1 tablespoon |
| Water | Just enough |
| Stock | |
| Dried Anchovies With The Heads And Guts Removed | 6 large piece |
| Potato, Peeled, Cut Into Bite Sized Pieces | 1 piece |
| Carrot, Thinnly Sliced | Just enough |
| Onion, Sliced | 1/4 cup |
| Green Onion, Chopped | 1 stalk |
| Kimchi, Chopped | 1/4 cup |
| Kimchi Juice | 2 tablespoon |
| Garlic, Minced | 1 clove |
| Hot Pepper Paste | 2 tablespoon |
| Sesame Oil | 1 teaspoon |
| Water | 3 1/2 cup |
For noodle dough
Combine flour, ¾ cup of 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.
For stock
In a shallow pot, place 3 ½ cups of water, the kimchi, kimchi juice, potato, carrot, onion, garlic, and dried anchovies
Close the lid and bring to a boil for 10 minutes over medium high heat. Lower the heat and simmer another 10 minutes.
Meanwhile, take out the dough from the refrigerator and knead a few more minutes until the dough gets smooth and silky.
Put the dough back into the plastic bag.
.Open the lid of the boiling pot and take out the anchovies and add hot pepper paste. Stir it with a spoon.
Overall process
Divide the dough into 2 pieces. Put 1 piece of the dough into a plastic bag and keep it in the fridge for a future use.
Put the other 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 boil it for a few more minutes to cook the dough
Turn the heat off and add green onion and a few drops of sesame oil.
Serve hot!