In a large bowl, combine all-purpose flour and potato starch.

Add salt, cooking oil, and water to the flour mixture.

Mix with a spatula and then knead by hand for a minute until a rough dough forms.

Place the dough in a plastic bag and set it aside to rest while you prepare the broth.

Add roasted perilla seeds and water to a blender and blend until smooth.

Pour anchovy-kelp stock into a large pot.

Strain the blended perilla seed mixture into the stock using a stock bag or cheesecloth, squeezing the bag to extract all the liquid.

Optionally, add a few whole toasted perilla seeds to the broth for texture.

Knead the rested dough on a work surface until it's smooth and pliable.

Roll the dough out into a large, thin sheet.

Sprinkle the dough sheet with flour, fold it over several times, and slice it into thin noodles.

Gently toss and separate the cut noodles.

Bring the perilla seed broth to a boil and add sliced onion, carrot, and zucchini.

Once boiling, add the handmade noodles to the pot, shaking off excess flour.

Cook the noodles until they are soft and chewy, stirring occasionally.

Season the soup with salt, minced garlic, and sesame oil.

Stir well, turn off the heat, and serve hot.

In a large bowl, combine prepared napa cabbage and green onions with kimchi paste.

Mix everything thoroughly by hand until the vegetables are evenly coated. Serve immediately as a side dish.