Make the dough

• Combine the flour, water and salt in a bowl
• Knead until a smooth dough forms
• Cover and rest the dough

Prepare the vegetables

• Peel and cube the potatoes
• Cube the zucchini and dice the onion
• Slice the green onions and mince the garlic

Build the broth

• Bring the anchovy stock to a boil
• Add the potatoes, onion and garlic
• Season with soy sauce and gochugaru

Tear in the noodles

• Pinch off pieces of dough and tear them into the boiling broth
• Add the zucchini
• Simmer until the noodles float and are cooked through

Finish and serve

• Scatter the green onions over the soup
• Drizzle with sesame oil
• Ladle into bowls and serve hot