Jeolla-do Deulkkae Kalguksu

Combine all-purpose flour and salt in a large bowl. Gradually add the noodle dough water, mixing until a shaggy dough forms. Knead on a lightly floured surface for 10-15 minutes until smooth and elastic. Cover with plastic wrap and let rest at room temperature for at least 30 minutes.

In a large pot, add the broth water, dried anchovies, and dried kelp. Bring to a boil, then reduce heat and simmer for 15-20 minutes. Remove and discard the dried anchovies and dried kelp from the broth.

Peel and slice the potato into thin half-moon shapes. Slice the zucchini into similar shapes. Slice the shiitake mushrooms thinly. Mince the garlic. Chop the green onion.