Korean Chicken Noodle Soup (Kal-guksu)

Dough

• 255 g all purpose white flour
• 30 g cornstarch
• 1 tsp salt
• 1 tbsp vegetable oil
• 130 g water

Chicken

• 115 g onions, cut into thin wedges (¼ in.)
• 995 g water
• 1 ½ tsp salt, divided
• 340 g chicken thigh, skinless, boneless, cut into strips (¾ in.)
• 8 - 10 garlic cloves, to taste
• 1 ½ tbsp vegetable oil
• 1 tbsp sesame oil
• ¼ tsp black pepper, ground

Noodles and Soup

• 1750 g water
• all purpose white flour, to dust
• sesame oil, to drizzle
• 2 green onions, thinly sliced, for garnish
• Korean chilli paste, to serve (optional - see Tip)