Sujebi

In a large bowl, combine All-purpose flour, 150g Water, and 3g Fine sea salt. Mix until a shaggy dough forms, then knead for 5-7 minutes until smooth and elastic. Cover the dough with plastic wrap and let it rest in the refrigerator for at least 30 minutes, or up to several hours.

Prepare the broth: In a large pot, combine 1500g Water, Dried anchovies, Dried kelp, Korean radish (cut into large chunks), Yellow onion (halved), Garlic cloves (smashed), and 30g Green onion (white parts). Bring to a boil, then reduce heat and simmer for 20 minutes.

Remove the Dried anchovies, Dried kelp, Korean radish, Yellow onion, and 30g Green onion from the broth using a slotted spoon or strainer. Discard the solids, leaving a clear broth.