Spicy Eomuk Tang

Combine Gukmyeolchi, Dashima, and Water in a large pot. Bring to a boil, then reduce heat and simmer for 15 minutes to create a rich broth. Remove and discard the Gukmyeolchi and Dashima.

While the broth simmers, prepare the vegetables. Thinly slice the Mu into half-moon shapes. Slice the Yangpa into thin strips. Mince the Maneul finely. Slice the Daepa diagonally into 2-inch pieces.

Cut the Sajak Eomuk into rectangular pieces, approximately 2x3 inches.