Andong-Style Soy-Flour Hand-Cut Guksi (2 Servings)

Mix 100 g wheat flour and 25 g raw soy flour; add 45 mL water with 1 g salt. Add up to 5 mL more water only if too dry.

Knead about 5 minutes, cover and rest for 30 minutes. Do not taste raw dough.

Dust with flour, roll dough 1–2 mm thin, fold, cut into 3–4 mm strips and separate the noodles.

Julienne 30 g zucchini, sauté in 5 mL sesame oil until tender, and set aside.

Break up and cook 50 g ground beef in 5 mL oil until its center reaches at least 71°C (160°F).

Bring 600 mL broth to a boil, add hand-cut noodles and cook roughly 3–5 minutes, longer if needed until fully cooked through with no raw-flour center. Season lightly with salt.

Divide into two bowls, top with sautéed zucchini, add optional pepper and serve hot.