Jang Kalguksu

Combine wheat flour and salt in a large bowl. Gradually add 100 grams of water, mixing until a shaggy dough forms. Knead the dough on a floured surface for 10-15 minutes until smooth and elastic. Cover the dough with plastic wrap and let it rest at room temperature for at least 30 minutes. After resting, roll the dough very thinly (about 1-2mm thick) using a rolling pin, dusting with corn starch to prevent sticking. Fold the thin dough sheet several times and slice into thin noodles (about 3-4mm wide). Separate the noodles and set aside, dusted with more corn starch.

In a large pot, combine 1500 grams of water, dried anchovies, dried kelp (dashima), Korean radish (mu), onion, garlic cloves, and green onion (white parts). Bring to a boil over high heat, then reduce heat and simmer for 20 minutes. Remove and discard the dried anchovies, dried kelp (dashima), Korean radish (mu), onion, garlic cloves, and green onion (white parts) from the broth. Keep the clear broth.

In a small bowl, mix doenjang (Korean fermented soybean paste), gochujang (Korean chili paste), gochugaru (Korean chili powder), minced garlic, soy sauce (Korean guk-ganjang), sesame oil, and black pepper (ground) until well combined.