Sujebi Korean Hand-Torn Noodles

Mix 1²⁄₃ cups (208 g; or more) all-purpose flour, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 2 tsp. vegetable oil in a large bowl. Gradually drizzle in ⅓ cup plus 1 Tbsp. (104 g) water, mixing with your hand like a claw until dough comes together and forms a ball (it will be shaggy and sticky; but don’t worry, it will get smoother when you knead it). If dough feels too dry, add more water, 1 Tbsp. at a time; if it feels too wet, add more flour, 1 Tbsp. at a time. Knead dough until it pulls away from the sides of the bowl and is taut with a smooth skin, 8–10 minutes. Wrap dough in plastic or place in a resealable plastic bag and close. Let rest at room temperature 15 minutes if using right away.

To use dough in a soup: Unwrap and divide into 2 or 3 manageable pieces. Hold 1 piece of dough in your hand and stretch off a small piece with your other hand until thin and 1"–2"-long (the thickness doesn’t need to be perfectly consistent). Tear piece off and lay gently in a pot of simmering soup of your choice over medium-low heat. Continue with remaining dough, working as quickly as you can. Give sujebi a gentle stir and cook, stirring occasionally, until cooked through (if you try one, there should be no floury taste), about 5 minutes. Do ahead: Dough can be made 12 hours ahead. Chill. Bring to room temperature before using.