Gangwon-do Gamja Guksu

Prepare the anchovy-kelp broth: In a large pot, combine 2000g Water, 30g Dried anchovies, and 10g Dried kelp. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 15 minutes. Remove and discard the Dried anchovies and Dried kelp.

While the broth simmers, prepare the vegetables: Thinly slice 150g Zucchini, 50g Carrot, 100g Onion, and 50g Fresh shiitake mushrooms into julienne strips. Mince 15g Garlic and thinly slice 30g Green onions.

In a separate pot, bring a generous amount of water to a rolling boil. Add 800g Fresh gamja guksu and cook according to package instructions, typically 3-5 minutes, until al dente. Drain the Fresh gamja guksu and rinse thoroughly under cold running water to remove excess starch and prevent sticking. Set aside.