Boil 1500g of water with 20g of anchovies and 10g of kelp for 15 minutes to create the broth base.
Whisk 20g of doenjang, 30g of gochujang, 40g of gochugaru, 20g of guk-ganjang, 15g of fish sauce, 30g of garlic, and 10g of ginger.
Remove the anchovies and kelp, then stir the prepared sauce mixture into the boiling broth.
Sesli anlatım, porsiyon ayarı ve daha fazlası
