Deulkkae Sujebi

In a large bowl, combine Wheat flour, Water for dough, and Salt for dough. Knead the mixture for about 5-7 minutes until a smooth, elastic dough forms. Cover the bowl with plastic wrap and let the dough rest at room temperature for at least 30 minutes.

For the broth, add Water for broth, Dried anchovies, and Dried kelp to a large pot. Bring to a boil over medium-high heat, then reduce heat and simmer for 15 minutes. Remove and discard the Dried anchovies and Dried kelp from the broth.

Peel and slice the Korean radish into thin half-moon pieces. Peel and slice the Potato into bite-sized pieces. Slice the Onion thinly. Add the Korean radish, Potato, and Onion to the simmering broth.