Knife-cut noodle soup with clams (Kalguksu)

1. Knead the flour with the egg, salt and the 160 ml of water into a smooth, firm dough, wrap in cling film and rest for 30 minutes.

2. Simmer the dried anchovies (heads and guts removed) and the kombu in the 2 litres of water for 15 minutes, then strain. Soak the clams in salted water for 30 minutes to purge the sand, then scrub them well.

3. Roll the dough out on a floured surface to 2 mm thick, dust generously with flour, fold it like an accordion and cut into 5 mm strips with a sharp knife.

4. Add the potato cut into matchsticks to the stock and cook for 5 minutes, then add the noodles (shaking off excess flour) and cook for 4 minutes.

5. Add the clams, the courgette cut into strips and the grated garlic, and cook for 3-4 minutes until the clams open; season with soy sauce and salt, and finish with the spring onion.

6. Serve hot in deep bowls with kimchi.

Tip: Kalguksu means "knife-cut noodles": the flour left on the noodles thickens the soup to a silky texture, so don't rinse them. Throw away any clams that stay open before cooking or stay closed after.