Gamja Sujebi

Combine all-purpose flour, 150g water, and 3g salt in a bowl. Knead until a smooth, elastic dough forms, about 10 minutes. Cover the dough with plastic wrap and let it rest at room temperature for at least 30 minutes, or ideally in the refrigerator for 1-2 hours.

To prepare the broth, add 1500g water, dried anchovies, and dried kelp to a large pot. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 15 minutes. Remove and discard the dried anchovies and dried kelp.

Peel and slice the potatoes into bite-sized pieces, about 1.5 cm thick. Slice the onion thinly. Slice the zucchini into half-moon shapes. Mince the garlic. Chop the green onion into 3 cm lengths.