Thick Potato Noodles

Peel and dice the potatoes. Submerge them in a large pot of water, bring to a boil, and cook until tender, which takes about 25 minutes. Then, strain the water.

In a large bowl, mash the cooked potatoes as finely as possible with a fork.

Add the potato starch and water, then knead for about 5 minutes or until a dough forms.

Divide the dough into 12 pieces and roll each into a long noodle.

In a large pot, bring water to a boil, and gently add the noodles, a few at a time. Cook until the noodles float, then strain them.

In a separate bowl, prepare the sauce by combining soy sauce, oyster sauce, gochujang, gochugaru, and sesame oil.

Add the cooked noodles to the sauce and mix well to coat.

Garnish with green onions and roasted sesame seeds before serving.