Kimchi Sujebi

In a large bowl, combine all-purpose flour, water for dough, and salt for dough. Knead the mixture for 5-7 minutes until a smooth, elastic dough forms. Cover the dough with plastic wrap and let it rest at room temperature for at least 30 minutes, or ideally 1 hour, to develop elasticity.

Prepare the broth: In a large pot, add water for broth, dried anchovy, and dried kelp. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 15 minutes. Remove and discard the dried anchovy and dried kelp from the broth.

While the broth simmers, prepare the vegetables: Slice the aged kimchi into bite-sized pieces. Thinly slice the zucchini, onion, and shiitake mushroom. Chop the green onion into 5cm lengths.