Ingredients

• Sujebi dough: 3 cups flour, 1/2 cup water, 1/3 teaspoon salt
• 2 potatoes
• 90 g zucchini
• 30 g oyster mushrooms
• 1 green onion
• Anchovy broth: 20 dried anchovies, 10 cups water (2.5 L), 2 tablespoons guk-ganjang (soup soy sauce), a little salt, 1 tablespoon cheongju
• Dipping sauce: 4 tablespoons soy sauce, 2 tablespoons guk-ganjang (soup soy sauce), 2 green chili peppers, 1 tablespoon gochugaru, 1 tablespoon sesame salt

Instructions

1. Mix the flour, salt, and 1/2 cup water, knead until smooth, and rest in a plastic bag for about 30 minutes.
2. Remove the heads and innards from the anchovies, dry-roast them in a heated pot, add the water, and simmer over medium heat for about 15 minutes. Remove the anchovies and season the broth with guk-ganjang and salt.
3. Cut the potatoes and zucchini into thick half-moon slices about 1 cm thick.
4. Tear the oyster mushrooms into pieces and slice the green onion diagonally.
5. Mix the dipping sauce ingredients together, including chopped green chili peppers.
6. Add the potatoes to the boiling anchovy broth and cook over medium heat until translucent, then tear off bite-size pieces of the dough and add them to the soup.
7. When the dough is cooked, add the zucchini, mushrooms, and green onion and simmer until the zucchini is tender.
8. Serve with the dipping sauce.