Deulkkae beoseot tang

In a large pot, combine 1500 grams of Water, Dried anchovies, Dried kelp, and Korean radish. Bring to a rolling boil over high heat, then reduce heat to medium-low and simmer for 15 minutes to create a flavorful broth.

While the broth simmers, rehydrate the Dried shiitake mushrooms in warm water for 20-30 minutes until soft. Squeeze out excess water and slice the rehydrated Dried shiitake mushrooms thinly. Tear the Oyster mushrooms into bite-sized pieces. Trim the root ends of the Enoki mushrooms and separate them. Slice the Zucchini into half-moon shapes. Cube the Firm tofu into 2cm pieces.

Prepare the perilla paste by grinding the Roasted perilla seeds with 100 grams of Water using a blender or a mortar and pestle until a smooth, milky paste forms.