Korean Dak Sujebi | Hand-Torn Noodle Chicken Soup

In a bowl, mix together 200 g fine wheat flour with 1 pinch of salt, gradually adding approx. 100 ml of lukewarm water. Knead into an elastic, smooth dough in 3-4 minutes. Shape it into a ball, cover with a clean kitchen towel, and let it rest for 15-20 minutes while you prepare the vegetables and meat.

Cut the chicken thigh fillets into small, bite-sized cubes. Peel the potatoes and slice them into thin half-moons. Cut the zucchini in half lengthwise, then slice into half-moons. Crush the garlic cloves, and thinly slice the spring onions.

In a large pot, bring the chicken stock to a boil. Add the diced chicken thigh fillet, chopped potatoes, and crushed garlic. Season with soy sauce, salt, and pepper. Simmer over medium heat for 10 minutes.