1. Prepare the Noodle Dough

In a large mixing bowl, combine the flour, water, and sea salt.

Knead until a smooth and elastic dough forms, about 8–10 minutes.

Lightly coat the dough with vegetable oil, cover, and let rest for 30 minutes.

2. Prepare the Chili Oil Base

Place the gochugaru and ground Sichuan pepper into a heatproof bowl and set aside.

3. Infuse the Oil

In a saucepan over medium heat, combine:

Neutral oil
Star anise
Cinnamon stick
Bay leaves
Cardamom pods
Ground cloves
Garlic
Shallot

Allow the aromatics to gently sizzle.

Reduce heat to low and let the oil infuse for 30 minutes, stirring occasionally.

4. Finish the Chili Oil

Carefully strain the hot infused oil over the bowl containing the gochugaru and Sichuan pepper.

Allow the mixture to sizzle and bloom the spices.

Once the bubbling subsides, stir in the flake sea salt.

Transfer to a clean jar and allow to cool.

5. Rest the Dough Again

Divide the dough into two equal portions.

Using a rolling pin, flatten each portion into a thick disk.

Cover and rest for an additional 30 minutes.

6. Boil Water

Bring a large pot of salted water to a rolling boil.

7. Hand-Pull the Noodles

Cut each dough disk into strips approximately 2 inches wide.

Working with one strip at a time:

Hold each end of the dough strip.
Gently stretch and pull while lightly slapping the dough against the countertop.
Continue until the noodle reaches the desired thickness and length.
8. Cook the Noodles

Immediately add the stretched noodles to the boiling water.

Cook for 1–2 minutes, or until tender and chewy.

Drain well.

9. Serve

Transfer noodles to serving bowls.

Generously spoon homemade chili oil over the noodles and toss to coat.

Serve immediately.