Potato Sujebi, Kneading the Dough with Salted Water Makes It Chewy and Elastic

Steps

1. 1

   Dissolve 1T salt in 1 cup of water to make salted water, then mix 3 cups of flour with the salted water and 2T cooking oil using a spatula

2. 2

   Knead the dough for at least 10 minutes, place in a zip bag, and refrigerate for 1 hour to rest

3. 3

   In a pot, add 15 dried anchovies, 3 sheets of dried kelp, 1 shiitake mushroom, 1 green onion stalk, 1 onion, a 5cm piece of radish, 2L water, 1T soup soy sauce, and 1T tuna sauce, and boil to make broth

4. 4

   While the broth boils, cut 2 potatoes, 1/4 zucchini, 1 green onion stalk, and 1/4 carrot into bite-sized pieces

5. 5

   Once the broth is done, remove the solids and add only the potatoes and boil until 50% cooked

6. 6

   When the potatoes are 50% cooked, lightly wet the dough with cold water and tear off thin pieces into the broth

7. 7

   After adding all the dough, add the remaining vegetables and boil just until the zucchini is cooked