Ongsimi Kalguksu

In a large pot, combine 2000g water, 30g dried anchovies (gutted), and 10g dried kelp. Bring to a boil, then reduce heat and simmer for 20 minutes. Remove dried anchovies and dried kelp from the broth.

Peel 1000g potatoes and grate them finely. Place the grated potatoes in a cheesecloth or fine mesh strainer and squeeze out as much liquid as possible into a bowl. Let the potato liquid sit undisturbed for 10 minutes to allow the potato starch to settle at the bottom. Carefully pour off the clear liquid, leaving the settled potato starch. Combine the squeezed grated potatoes with the settled potato starch and 10g salt. Knead well until a cohesive dough forms. Roll the dough into small, bite-sized balls (ongsimi), about 2-3 cm in diameter.

In a separate bowl, combine 300g all-purpose wheat flour, 120g water, and 5g salt. Knead until a smooth, elastic dough forms, about 10-15 minutes. Cover the dough with plastic wrap and let it rest at room temperature for at least 30 minutes.