Kalguksu (Knife-cut Noodle Soup)

On a heavily floured surface, roll the rested dough out with a rolling pin until it is about 1/8-inch thick.

Dust the rolled dough generously with flour, fold it over itself several times into a flat roll, and use a sharp knife to cut it crosswise into 1/4-inch wide noodles. Shake the noodles loose to prevent sticking.

Bring the anchovy-kelp broth to a rolling boil in a large pot. Add the sliced potatoes and boil for 3 minutes.

Add the fresh noodles, julienned zucchini, and clean clams. Gently stir once to separate the noodles.

Cook for 5-6 minutes until the noodles are translucent and chewy, and the clams have fully opened. Serve immediately, garnished with chopped scallions.