Korean Chicken Noodle Soup (Kal-guksu)

Dough

• 9 oz all-purpose flour plus extra to dust
• 1 oz corn starch
• 1 tsp salt
• 1 tbsp vegetable oil
• 4 ½ oz water

Chicken

• 4 oz yellow onion cut into thin wedges (¼ in.)
• 35 oz water
• 1 ½ tsp salt divided
• 12 oz chicken thighs, boneless and skinless cut into strips (¾ in.)
• 8 - 10 garlic cloves to taste
• 1 ½ tbsp vegetable oil
• 1 tbsp sesame oil
• ¼ tsp ground black pepper

Noodles and Soup

• 60 oz water
• 2 green onions thinly sliced, for garnish
• gochujang (Korean chili paste) to serve (optional - see Tip)