Put fresh corn kernels and 1/4-1/2 cup of water in a blender and process until smooth.

In a large mixing bowl, combine flour and salt. Add about 2/3 of the corn puree to the flour and mix with spoon to moisten the flour. Add more corn puree if needed to get the bread dough consistency. Knead the dough with a hand for 1-2 minute and chill in the fridge for 30 minutes.

Meanwhile, clean the shrimp by removing head and shells. Do not discard them. You will use them to make soup base. Devein the shrimp and set aside.

Put 8 cups of water in a pot and add reserved shrimp heads and shells, and the dried sea kelp. Bring to boil and simmer for 10 minutes. Discard the shrimp heads, shells, and the sea kelp.

In a small mixing bowl, mix miso and Korean chili paste together. Add 2-3 tablespoonful of shrimp stock to loosen up. Pour the the paste mixture into the shrimp stock and stir well.

Bring the seasoned shrimp stock to a simmer. Take the dough out of fridge, and tear off a little portion. Flatten the dough with your fingers to make thin, and tear off to bite size dumpling pieces. Drop the dumpling in the simmering stocks. Try to work as fast as you can.

Add Shrimp and zucchini and bring the soup to boil over medium high heat. When the shrimps are fully cooked, the soup is ready to serve.

Kimchi is a great accompaniment for this meal.