Hobak Guksu

1. Prepare the broth: In a large pot, combine the Water, Dried anchovies, and Dried kelp. Bring to a boil over medium-high heat, then reduce heat and simmer for 15 minutes. Skim off any foam. Remove and discard the Dried anchovies and Dried kelp from the broth.

2. Prepare the Aehobak: While the broth simmers, wash the Aehobak. Peel the skin, deseed, and slice the Aehobak into thin half-moon or matchstick shapes.

3. Cook the Aehobak: Add the sliced Aehobak to the simmering broth and cook for 5-7 minutes, or until the Aehobak is tender but still holds its shape.