Kimchi hand-torn noodle soup (Kimchi-sujebi: 김치수제비) recipe by Maangchi

Ingredients

• 2 cups all purpose flour
• ½ teaspoon kosher salt
• 1 tablespoon vegetable oil
• ¾ cup water
• 8 ounces fermented kimchi, chopped
• 2 tablespoons kimchi brine
• 8 cups water
• 1 medium onion, sliced (about 1 cup)
• 2 garlic cloves, minced
• 3 to 4 green onions, sliced
• 1 teaspoon toasted sesame oil, optional
• 12 large dried anchovies, the heads and guts removed (about 13 grams)
• 1 tablespoon fish sauce
• 1 – 2 tablespoons gochujang (Korean hot pepper paste)
• Salt to your taste