Rinse the soybean sprouts thoroughly under cold water and set aside.
2
Prepare the broth by combining water, dried anchovies, and dried kelp in a large pot. Bring to a boil over medium-high heat, then reduce heat and simmer for 15 minutes. Remove and discard the dried anchovies and dried kelp from the broth.
3
While the broth simmers, peel and thinly slice the Korean radish into bite-sized pieces. Mince the garlic and chop the green onions into 5cm lengths.
