1Rinse 100 grams of fresh mugwort thoroughly. Blanch the fresh mugwort in boiling water for 30 seconds, then immediately transfer to an ice bath to stop cooking. Squeeze out excess water very well and finely chop or puree the blanched mugwort with a small amount of the 200 grams of water until smooth.
2In a large bowl, combine 500 grams of All-purpose wheat flour and 5 grams of salt. Add the pureed fresh mugwort and the remaining 200 grams of water gradually, mixing until a shaggy dough forms. Knead the dough on a clean surface for 10-15 minutes until it is smooth and elastic. Cover the dough with plastic wrap and let it rest at room temperature for at least 30 minutes.
3In a large pot, combine 2000 grams of Water, 30 grams of Dried anchovies (guts removed), 10 grams of Dried kelp, 150 grams of Korean radish (sliced thickly), 20 grams of Garlic cloves (smashed), and 30 grams of Green onion (white parts, roughly chopped). Bring to a boil, then reduce heat and simmer for 20 minutes. Remove the Dried kelp after 10 minutes to prevent bitterness. Strain the broth, discarding the solids. Season the clear broth with 15 grams of Guk-ganjang and 5 grams of Salt, adjusting to taste. Keep the broth warm.
