Kalguksu

Method

1. 1 Knead the flour with lightly salted water until it forms a pliable dough, wrap it tightly, and let it rest for 30 minutes.
2. 2 Roll the dough very thinly, sprinkle with flour, then fold it over and hand-cut it into wide noodle strands.
3. 3 Cook the dried anchovies in water for 10 minutes to make broth, strain out the solids, then add the cleaned clams.
4. 4 Add the sliced potatoes and zucchini to the pot and cook for 5 minutes until tender.
5. 5 Add the noodles to the boiling broth, stir gently, and cook for 5 minutes until the broth thickens slightly.
6. 6 Season with soy sauce and minced garlic, sprinkle with chopped scallions, then scoop into a bowl and serve immediately.

With an appliance

• Microwave 58 min

  Replace step 3: put the clams in the broth, cover loosely, microwave at 800W for 3 minutes, then remove any that don't open; this only saves about 2 minutes but preserves the clam broth and eliminates the need to shake the pot. The hand-cut noodles are still cooked in step 5.