Chungcheong-do Yeongdong Guksu

1. Prepare the broth: In a large pot, combine Water, Dried anchovies (after removing heads and guts), Dried kelp, Korean radish, Onion, and Garlic. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20 minutes. Skim off any foam that rises to the surface.

2. Strain the broth: Remove and discard the Dried anchovies, Dried kelp, Korean radish, Onion, and Garlic from the pot. Keep the clear broth warm.

3. Prepare the egg garnish: Separate the Egg yolks and whites. Beat each lightly with a pinch of Salt. Heat a non-stick pan with a tiny amount of Sesame oil, then pour thin layers of Egg yolk and Egg white separately to make thin omelets (jidan). Let cool, then julienne into thin strips.