Peel off the potatoes, onions, zucchini, and garlic, and dice them into cube-sized pieces.

In a medium bowl, add flour, cornstarch, salt, and water and mix it until a rough dough forms.

Knead the rough dough for about 5 minutes until it sticks together firmly, smoothly, and elastic.

Wrap the noodle dough with a cling wrap and refrigerate it for 2 hours.

Boil the Korean soup stock over medium-high heat in a medium-sized saucepan.

Add peeled and diced potato and onion and mix it for about 10 minutes.

While boiling the soup, place a water bowl next to the stove.

You will need water to stretch and pull the dough easily, and it will help make the dough flakes thin.

Take the dough out of the fridge. Pull off the part of the dough in one hand, use your thumb and index finger to flatten it, and drop it into the boiled soup.

Add the Korean soy sauce, salt, minced garlic, diced carrots, and zucchini to a boiling soup.

Stir and cook the soup for 5 minutes until the vegetables are cooked but not too tender.

Once the noodles are cooked, serve them hot and garnish them with slices of onions.