Spicy Gochujang Potato Sujebi (2)

Gradually add water to flour and salt, knead into a dough and rest covered for 20 minutes.

Thinly slice vegetables and dissolve gochujang, chili flakes, soy sauce and garlic into stock.

When stock boils, add potato and cook until partially softened.

Wet your fingers and tear very thin pieces of dough into the broth, stirring to prevent sticking.

Add zucchini and onion; simmer until dough is cooked through and potato tender, then add scallion.