Kalguksu with clams

Step 1: Put 1 ⅛ lb fresh live clams in a bowl of cold water mixed with 1 tbsp salt, for purging the clams, cover with a tea towel and leave in a cool place for at least 30 minutes so they spit out their sand. Throw away any clams that are cracked, or open and don't close when tapped.

Step 2: Mix 10 ½ oz plain flour and ½ tsp salt in a bowl, then add 1 tsp vegetable oil and ½ cup water and bring together into a firm dough. Knead for 5 minutes, until smooth.

Step 3: Wrap the dough and leave it to rest for 20 minutes, so it relaxes and rolls out easily.

Step 4: Meanwhile put 15 large dried anchovies in a dry pot over a medium heat for 1 minute to toast them, then add 6 ¾ cups water and 1 piece dried kelp (dasima).

Step 5: Bring to the boil, lift out the kelp after 5 minutes, then simmer the anchovies for 10 minutes more. Strain the broth and return it to the pot.

Step 6: Dust the worktop generously with flour and roll the dough out to about 2 mm thick. Dust the top with flour, fold it loosely into a flat roll and cut into 3 to 4 mm strips. Shake the noodles loose. Common mistake: not using enough flour while rolling and cutting; the strips stick back together into a lump.

Step 7: Rub the clams together under cold running water and drain.

Step 8: Bring the broth to the boil, add 1 potato, ½ onion and 3 cloves garlic and cook for 5 minutes, until the potato is half soft.

Step 9: Add the noodles, shaking off most of the flour, and stir so they don't clump. Boil for 3 minutes.

Step 10: Add the clams and ½ courgette and boil for 3 to 4 minutes, until the clams open and the noodles are soft but still chewy. Throw away any clams that stay shut.

Step 11: Season with 1 tbsp Korean soup soy sauce (guk-ganjang) and ½ tsp salt to taste. Ladle into bowls and top with 2 spring onions and 1 green chilli. Serve with kimchi.