Knife Noodles: 1 1/2 cup all purpose flour 1/2 teaspoon salt 1 teaspoon vegetable oil 1/2 cup cold water Soup: 2 quarts vegetable stock 1/2 onion, thinly
sliced 2 scallions, thinly
sliced 6 cloves garlic, peeled and roughly chopped 2 inch piece ginger, peeled and
thickly sliced 1/2 teaspoon salt 1 medium potato (white or yukon gold), peeled, thinly
sliced, and cut into half circles 1 medium (Korean if possible)
zucchini, thinly
sliced and cut into half circles Garnish: 1 - 2 scallions (green only), thinly
sliced 1 teaspoon toasted sesame seeds, ground coarsely 1/4 teaspoon gochugaru (Korean red pepper powder), to taste