Jeolla-do Deulkkae Beoseot Guk

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 and discard the Dried anchovies and Dried kelp, reserving the broth.

While the broth simmers, rehydrate Dried shiitake mushrooms in warm water for 20 minutes. Squeeze out excess water, trim stems, and slice the rehydrated Dried shiitake mushrooms.

Prepare the vegetables: peel and slice Korean radish into thin half-moon shapes. Slice Onion. Slice Zucchini into thin half-moon shapes. Tear Oyster mushrooms into individual strands. Trim the base of Enoki mushrooms.