To prepare the broth, combine Dried anchovies, Dried kelp, and Water in a pot. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove the Dried anchovies and Dried kelp from the broth.
2
In a separate bowl, dissolve the Doenjang in a small amount of the prepared broth until smooth. Set aside.
3
Add the Korean radish and Potato to the simmering broth. Cook for 5-7 minutes until they begin to soften.
