Jeongseon Hot Hand-Cut Buckwheat Kotdeungchigi Noodles (2 Bowls)

Combine 150g buckwheat flour, 75g wheat flour and 1g salt. Gradually add 120mL water, adding up to 10mL more only if crumbly, to make a firm dough.

Cover and rest the dough in the refrigerator for about 30 minutes. Dust lightly with flour if too sticky.

Wash vegetables. Thinly slice 100g potato, shred 80g zucchini, slice 40g shiitake and chop 25g green onion.

On a lightly floured board, roll the dough to about 3mm thick, cut into strips around 5mm wide and separate them.

Boil 900mL anchovy-kelp broth and dissolve 20g doenjang. Add potato and shiitake, simmering until potato is nearly tender.

Drop the noodles gradually into the boiling broth, stirring to separate. Cook until a cut noodle has no raw floury center.

Add zucchini and green onion, cook until softened, check seasoning, then divide the hot soup and noodles between two bowls.