Spicy Bean Sprout Sujebi (Hand-Torn Noodle Soup)

Knead the flour with the salt and water and let the dough rest.

Toast the pollack heads, simmer in cold water to make broth and strain through cheesecloth.

Pour the broth into a pot with half the sprouts and, when it boils, stir in the gochujang and gochugaru.

Stretch the rested dough into pieces, boil in a separate pot of water and drain.

Add the sujebi to the broth and bring to a boil.

Add the remaining sprouts.