For the dough, mix flour, water, and salt. Combine using metal chopsticks or by hand
2 cups Rye Flour or AP flour, 3/4 cup Water, 2 tsp Salt
Pack the dough in a plastic wrap and store it in the refrigerator for 30 minutes to an hour
For the broth, in a pot add water, dried anchovies, kelp, shrimps, and Korean radish
8-10 cups Water, 4 Dried anchovies, guts removed, 3 Dried kelp, 8 Dried shrimps, 1/4 Korean radish, peeled and roughly chopped
Boil the broth on med low to low for 30-40 mins to get the flavor
After boiling, add the vegetables. If using frozen sujebi noodles, this is the time to add it into the broth and cook until soft and chewy.
1/4 Onion, peeled and chopped, 1/2 Squash, peeled and cubed, 1 large Carrot, peeled and diced, 1/2 Large potato, peeled and cubed
Season with fish sauce and/or soy sauce. Add more or less depending on your taste preference
1-2 spoonful Fish sauce and/or soy sauce
If using the dough, take it out from the refrigerator and rip them with your hands. Add it into the broth one by one.
Cook until the hand torn noodles float to the top and cubed potatoes are soft to bite
