Gyeongsang-do Deulkkae Kalguksu

Prepare the broth: In a large pot, combine 1500g Water, 30g Dried anchovies (large), and 10g Dried kelp (dashima). Bring to a boil over medium-high heat, then reduce heat and simmer for 15 minutes. Remove the Dried anchovies (large) and Dried kelp (dashima) from the broth and discard.

Prepare the perilla paste: Grind 80g Roasted perilla seeds with 100g of the prepared broth until a smooth paste is formed. Set aside.

Prepare the vegetables: Thinly slice 150g Zucchini into half-moons. Peel and thinly slice 150g Potato into similar shapes. Mince 20g Garlic. Slice 50g Green onion diagonally.