Kimchi Sujebi (Kimchi Hand-Pulled Noodle Soup)

In a mixing bowl, combine the flour, salt, and water. Mix with your hands until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for about 8 minutes, until smooth and elastic. Cover with a damp cloth and let rest for 20 minutes.

Meanwhile, in a large pot, combine the water and dried kelp. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 10 minutes. Remove the kelp and discard, keeping the broth on low heat.

In a separate skillet, heat the vegetable oil over medium heat. Add the garlic, onion, and sliced kimchi. Sauté for 3-4 minutes until fragrant and the kimchi starts to soften. Stir in the gochugaru and cook for another minute until the chili flakes release their color and aroma.

Transfer the sautéed kimchi mixture to the pot with the kelp broth. Add the kimchi juice, soy sauce, and sesame oil. Bring to a gentle boil, then reduce heat to medium-low and simmer for 10 minutes, allowing the flavors to meld.

Add the sliced zucchini and onion to the broth and cook for 2 minutes, just until slightly tender.

On a floured surface, roll the rested dough into a large thin circle, about 1/4-inch thick. With floured hands, pinch off pieces of dough and stretch them slightly with your fingers. Drop each piece directly into the simmering broth. Stir gently to prevent sticking.

Let the sujebi cook in the gently simmering broth for 5-7 minutes, until the dough pieces float to the surface and are cooked through. They should be chewy and slightly translucent.

Taste and adjust seasoning with salt or soy sauce if needed. Ladle into bowls, garnish with chopped green onions and toasted sesame seeds. Serve hot, with a side of kimchi or banchan if desired.