Clean the dried anchovies by removing their heads and guts.
2
Peel the Korean radish (mu) and slice it into thin, bite-sized pieces. Peel the yellow onion and cut it into quarters. Slice 50g of green onion into large pieces for the broth.
3
In a large pot, combine the water, cleaned dried anchovies, dried kelp (dashima), sliced Korean radish (mu), quartered yellow onion, and 50g of green onion.
