Sujebi, hand-torn noodle soup

Knead the plain flour, salt, vegetable oil and water in a food processor, or by hand, until the dough comes together as one smooth lump.

Put the dough in a plastic bag and rest it in the refrigerator.

For the stock, put the gutted dried anchovies in a tea strainer in a big pot with the dried kelp and bring to a boil.

Lower the heat and simmer 20 minutes more, then take the kelp out.

Add the peeled potato, the onion and the garlic and boil 10 minutes more.

Season the stock with fish sauce, or salt instead.

Stretch pieces of the dough out paper thin by hand and tear them straight into the boiling soup.

Add the sesame oil and turn off the heat.