Sujebi

Method

1. Put 100 g of plain flour in a bowl with 0.25 tsp of fine salt. Add 1 tsp of toasted sesame oil and 55 ml of cold water and bring it together with your hand into a shaggy mass, then knead on the worktop for 5 minutes until firm and smooth — it should be stiffer than bread dough and not sticky.
2. Wrap the dough tightly in cling film and rest it in the fridge for at least 30 minutes. This relaxes the gluten so the pieces can be pulled thin without springing back.
3. Meanwhile, put 600 ml of water in a medium pot with 8 g of dried anchovies and 3 g of dried kelp and leave to soak for 10 minutes. Bring to the boil over medium-high heat, lift out the kelp after 5 minutes so the broth stays clean, then lower the heat and simmer 10 minutes. Strain out the anchovies and return the broth to the pot.