Gyeongsang-do Kkomak Guksu

Clean the Fresh cockles thoroughly by scrubbing them under cold running water to remove any sand or impurities.

In a large pot, combine 1500g Water, Dried anchovies, and Dried kelp. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove the Dried anchovies and Dried kelp from the broth.

Add the Korean radish, cut into thick slices, to the simmering broth and continue to cook for another 10 minutes until the Korean radish is tender. Keep the broth warm.