Sujebi (Korean Hand-Torn Dough Soup)

• 220 g Plain flour
• 1 ½ tsp Fine sea salt
• 1.05 liters Water
• 25 g Anchovy, dried
• 3 cloves Garlic
• 2 medium Yukon Gold potato
• 1 medium Courgette
• 1 ½ tbsp Soy sauce
• 3 Spring onion
• 1 tsp Toasted sesame oil

1. Put the plain flour and 0.5 tsp of the fine sea salt in a mixing bowl. Add 150 ml of the water and mix to a shaggy dough, then knead for 3 to 4 minutes until smooth. Cover and rest for 20 minutes so the dough relaxes.
2. Meanwhile, add the anchovy and 900 ml water to a large pot and bring to a gentle simmer. Simmer for 12 minutes, then strain into a bowl and return the stock to the pot. Discard the anchovy.
3. Thinly slice the garlic, peel the potatoes and cut into bite-size pieces, then slice the courgette into half-moons. Bring the stock back to a simmer and add the potatoes and garlic. Simmer for 8 to 10 minutes until the potatoes are just tender.
4. Add the courgette and simmer for 2 minutes. With wet hands, tear the rested dough into small, thin pieces and drop them straight into the simmering soup, stirring gently so they do not clump. Simmer for 4 to 6 minutes until the dough pieces are cooked through and the broth turns lightly cloudy.
5. Season with the soy sauce and the remaining 1 tsp fine sea salt, adjusting to taste. Slice the spring onion and stir most of it into the soup for 30 seconds. Ladle into bowls and finish with the remaining spring onion and the toasted sesame oil.

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