Chungcheong-do pyogo beoseot jeongol

Rehydrate the Dried shiitake mushrooms in 500g of the Water for at least 30 minutes, or until softened. Reserve the mushroom soaking liquid. Once rehydrated, slice the shiitake mushrooms thinly, discarding tough stems.

Prepare the broth: In a large pot, combine the remaining 1000g of Water with the Dried anchovies and Dried kelp. Bring to a boil, then reduce heat and simmer for 15 minutes. Strain the broth, discarding the anchovies and kelp. Combine this broth with the reserved mushroom soaking liquid.

Prepare the vegetables: Slice the Napa cabbage into 5cm pieces. Trim the ends of the Enoki mushrooms and separate them. Clean and tear the Oyster mushrooms into bite-sized pieces. Slice the Green onions diagonally into 3cm pieces. Slice the Onion thinly. Slice the Zucchini into half-moon shapes, about 0.5cm thick. Slice the Firm tofu into 1cm thick rectangles.