Kaljebi: Korean Clam Noodle and Hand-Torn Dough Soup (2 servings)

Mix 120 g flour, 16 g potato starch, 60 mL water and 15 mL oil. Knead for 3–5 minutes until no dry flour remains.

Cover the dough and let it rest for about 30 minutes. Meanwhile, thinly slice the potato and zucchini and cut the green onion diagonally.

Use properly sourced, purged clams. Discard cracked shells and live clams that fail to close when tapped; rinse briefly under cold water.

Bring 800 mL water and the stock sachet to a boil, simmer about 10 minutes and remove the sachet.

Add the clams and potato to the stock. Simmer until shells begin to open and the potato starts to soften.

Pinch the dough into small, thin pieces directly into the bubbling soup, stirring gently so the pieces do not stick.

Shake off excess flour from the noodles. Add noodles and zucchini and cook for roughly 5 minutes, checking that both noodles and dough pieces are cooked through with no raw flour inside.

Add 5 mL soup soy sauce, green onion and pepper. Make sure the clams are thoroughly cooked; discard any shells that remain closed. Serve hot.