Chungcheong-do Sujebi

Combine wheat flour and 3 grams of salt in a large bowl. Gradually add 150 grams of water, mixing with your hands until a shaggy dough forms. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. Cover the bowl with plastic wrap and let the dough rest at room temperature for at least 30 minutes.

In a large pot, combine 1500 grams of water, dried anchovies (guts removed), and dried kelp. Bring to a boil over medium-high heat, then reduce heat and simmer for 15-20 minutes. Remove and discard the dried anchovies and dried kelp.

Add sliced Korean radish to the broth and continue to simmer. Once the Korean radish is slightly tender, add sliced potato and sliced zucchini to the broth. Season the broth with soy sauce (guk-ganjang) and 5 grams of salt. Add minced garlic. Bring to a gentle boil.