Eomuk Tang (Korean Fish Cake Soup)

In a large pot, combine 2000 grams of Water, 30 grams of Dried anchovies, and 10 grams of Dried kelp. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20 minutes.

While the broth simmers, prepare the vegetables. Peel and slice the 200 grams of Korean radish into thin, bite-sized pieces. Slice 100 grams of Green onions into 5cm lengths. Mince 20 grams of Garlic. Slice 20 grams of Cheongyang chili peppers thinly.

Remove the Dried anchovies and Dried kelp from the broth using a slotted spoon or strainer. Discard them.