Combine flour, water, and salt. Mix with a fork or chopstick until the flour has clumped up.

When clumped, compress it and start kneading by pressing it down with the bottom of the palm of your hand, turn it, and then press it down again on the other side. Do this for 50 to 100 times to hydrate the flour and make the dough chewy.

Place the dough in a bag and refrigerate for 30 minutes to an hour.

Remove the head and gut of the dried anchovies.

In a deep pot, boil water with dried kelp, dried shrimp, cleaned dried anchovies, and Korean radish. Allow it to continue boiling for 20 to 30 minutes.

After boiling, sift the dried items and place back the soup stock into a deep pot.

Prepare the vegetables—chop the jalapenos, julienne the onions, slice into moon-shapes the zucchini and potatoes, make thick matchsticks of the carrots, and chop half of the scallions and slice the other half into 3-inch pieces.

Bring the soup stock to a boil, and add the potatoes and carrots first. Boil them for about 5 minutes.

Add zucchini, onion, scallions, and pepper. Boil it for a couple more minutes. Add the clams.

Bring out your dough and using your index finger and thumb, press it together with the dough until it forms a thin sheet. Tear it using your hands and place it directly into the soup. Do this until you run out of dough.

Allow the noodles to boil for 5 minutes until it is cooked, stirring occasionally. The noodles should float on top and the vegetables should be tender.

Taste the soup and adjust with salt and add more spice if you like.