Deulkkae Kalguksu

Combine all-purpose wheat flour, water for dough, and salt for dough in a large bowl. Knead until a smooth, elastic dough forms, about 10-15 minutes. Cover the dough with a damp cloth and let it rest for at least 30 minutes at room temperature.

While the dough rests, prepare the perilla paste. Grind roasted perilla seeds with water for perilla paste in a blender until very smooth. Strain the mixture through a fine-mesh sieve, pressing down to extract as much liquid as possible. Discard the solids.

For the broth, combine dried kelp, dried shiitake mushrooms, Korean radish, and water for broth in a large pot. Bring to a boil, then reduce heat and simmer for 20 minutes. Remove and discard the dried kelp and dried shiitake mushrooms. Keep the Korean radish in the broth.