Kalguksu sujebi

Method

1. 1 Knead the flour with salt water until it forms a firm dough, then wrap it tightly and let it rest for 1 hour until the dough is elastic.
2. 2 Simmer the broth with dried anchovies and kombu for 15 minutes, then remove the solids.
3. 3 Divide the dough in half: roll one half thinly, fold it, and cut it into noodles; leave the other half as a whole block.
4. 4 Add the sliced potatoes to the pot first to slightly thicken the broth.
5. 5 Add the noodles, and at the same time, break the remaining dough into thin pieces and drop them directly into the pot. Cook for 6 minutes, then season with soy sauce.

With an appliance

• Microwave 55 min

  Replace step 4: swirl the sliced potatoes with a ladle of broth in a loosely covered container at 800 W for 5 minutes, then transfer both the potatoes and broth to the pot. Keep step 5 as is so that the noodles and tortillas cook simultaneously.