Knife-cut Noodle Soup with Red Beans

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1. 1
   Rinse the red beans and place them in a heavy pot with 12 cups of water. Bring to a boil over medium-high heat and continue boiling for 30 minutes. Reduce heat to very low and simmer for another 1.5 hours until the beans are very soft and bursting.
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2. 2
   In a food processor, combine 2.25 cups flour (reserving 1/4 cup), 1/4 cup potato starch, 1/2 tsp salt, 1 tbsp cooking oil, and 3/4 cup water. Process for about 2 minutes until the dough comes together.
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3. 3
   Remove the dough to a cutting board and knead by hand for about 1 minute. Place in a plastic bag and let it rest.
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4. 4
   Transfer the cooked red beans along with some of the cooking water to a blender and blend until smooth and creamy.
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5. 5
   Knead the dough again for a few minutes until more elastic. Roll out the dough to a thin sheet approximately 15 by 12 inches.
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6. 6
   Cut the dough sheet into noodle-width strips with a knife. Sprinkle with the reserved flour to prevent sticking and gently separate the noodles.
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7. 7
   Heat the red bean broth in the pot to a rolling boil over medium-high heat. Add 2 tsp of salt and stir.
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8. 8
   Carefully add the knife-cut noodles along with any excess flour to the boiling red bean broth. Stir well.
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9. 9
   Cook for 4 to 5 minutes until the noodles float to the surface and are fully cooked. Continue stirring to prevent sticking.
   ▶ ≈7:48
10. 10
    Turn off the heat. Serve in bowls. Optionally add sugar or kimchi to taste.
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