Prepare all ingredients for the recipe.

Make the sujebi dough by mixing 2 cups of flour, 1/2 tsp salt, and 2/3 cup water gradually.

Let the dough rest in a plastic bag in the refrigerator for 30 minutes to 1 hour.

Prepare the broth by boiling 6 cups of water with 1 handful of anchovies and 2 sheets of kelp.

In a pan, stir-fry 1 bowl of kimchi with 1 tbsp sesame oil.

Add diced potato and zucchini to the pan and stir-fry with the kimchi.

Pour 1 ladle of kimchi juice into the pan and continue stir-frying.

Add the prepared broth to the pan and bring it to a simmer.

Season the soup with 1 tbsp soy sauce and continue cooking.

Add chopped onion, green onion, and chili peppers to the soup.

Once the vegetables are cooked, tear small pieces of sujebi dough and add them to the soup.

Add 1/2 tsp minced garlic and 1 tbsp chili powder to the soup.

Adjust the seasoning with salt to taste.