1. Prepare the broth: In a pot, combine Dried anchovies, Dried kelp, and Water. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove and discard the Dried anchovies and Dried kelp. Set the broth aside.
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2. Prepare vegetables: Slice the Korean radish thinly. Slice the Zucchini into half-moon shapes. Slice the Onion thinly. Mince the Garlic. Slice the Green onion diagonally. Slice the Cheongyang chili pepper.
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3. Prepare mushrooms: Separate the Enoki mushrooms at the base. Tear the Oyster mushrooms into bite-sized pieces. Slice the King oyster mushrooms into rounds or lengthwise. Slice the Shiitake mushrooms.
