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Prep time: 30 minutes

Resting: 1 hour

Cook time: 35 minutes

Servings: 4


*For the noodles:

-1 1/3 cups plain flour, sifted

-1 cup water

-2 tsp salt

-2 tbsp vegetable oil


-1 piece kelp

-8 dried anchovies (guts removed)

-1/2 onion, sliced

-2 stalks green onion (or leeks), roughly chopped

-1 tbsp salt

*For the soup:

-1 tbsp garlic, minced

-1/2 potatoes, sliced thin

-1/2 zucchini, sliced

-1/2 cup kimchi, chopped

-1 tbsp soy sauce

-1/2 tsp sesame oil

-spring onions, sliced


  1. Place flour, water, 2 tbsp oil and 2 tsp salt in the bowl of an electric mixer fitted with a dough hook. Knead for 6 minutes or until smooth and elastic. Wrap in plastic wrap and refrigerate for 1 hour. (You can also do this by hand, mixing and kneading the dough until elastic and soft. Add some oil to cover the top of the dough so it doesn't stick).

  2. Meanwhile, heat some oil in a pot over medium heat and saute the anchovies for 2-3 minutes. Add 3-4 cups of water then add onion, kelp, salt and spring onions (the white parts), bring to a boil for 10 minutes (you can remove these after the 10 minute mark and discard and what is left is the soup stock).

  3. Add the garlic, potatoes, and kimchi and simmer for 10 minutes or until potatoes are tender, add the zucchini and let it cook until the zucchini are tender 5-7 minutes more.

  4. Remove the dough from the refrigerator. Rip the dough into flat, bite-size pieces about an inch or so large (they can be rough with uneven edges) and add them to the boiling stock as you break it apart (don't worry about the shape being even). Keep adding until you've used up all the dough. Let cook until the dough pieces begin to float and become slightly translucent around the edges, 7 minutes (thick pieces will take a bit longer). Taste and season with salt and pepper, if needed. Stir in soy sauce and sesame oil and spring onions and let it simmer.

  5. Serve hot with slice green chili pepper for garnish plus the quesadilla and enjoy!

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