Memil Guksu (Warm Buckwheat Noodle Soup)

In a large pot, combine 2000g water, 30g dried anchovies, 10g dried kelp, and 15g dried shiitake mushrooms. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20 minutes.

Carefully remove and discard the dried anchovies, dried kelp, and dried shiitake mushrooms from the broth. Keep the clear broth warm.

While the broth simmers, prepare the toppings. Thinly slice 100g napa cabbage kimchi. Julienne 100g Korean cucumber. Shred 5g toasted seaweed sheets into thin strips. Finely chop 30g green onions.