Make the dough: Combine flour, potato starch, salt, oil, and water. Stir with a rice paddle for about a minute, then knead by hand until the dough comes together into a ball.
2
Place the dough in a plastic bag and let it rest so it becomes softer and easier to work with.
3
Prepare the perilla seed paste: Blend roasted perilla seeds with water or broth in a blender until smooth and creamy.
4
Prepare the broth: Pour the anchovy and kelp broth into a pot and strain it through a fine mesh to remove impurities.
5
Roll out the dough: On a floured surface, use a rolling pin to roll the dough to approximately 50cm × 36cm, with even thickness.
6
Dust the rolled dough with flour to prevent sticking, fold it, and cut it into noodle strips with a knife.
7
Bring the broth to a boil in a pot, then add diced onion, carrot, zucchini, and other vegetables.
8
When the broth reaches a boil, add the noodles and cook until they float to the surface. Season with salt to taste.
9
Prepare the bean sprout side dish: In a large bowl, combine bean sprouts, minced garlic, and sesame oil, then mix well.
10
Pour the cooked noodles and broth into bowls, stir in the perilla seed paste, and garnish with black sesame seeds and roasted perilla seeds.
PrimedTableBETA
