Janchi Guksu

1. Prepare the broth: Remove the heads and guts from the dried anchovies. Combine the cleaned dried anchovies, dried kelp, and sliced garlic with water in a large pot. Bring to a boil over medium-high heat, then reduce heat and simmer for 20 minutes.

2. Strain the broth through a fine-mesh sieve, discarding all solids. Season the clear anchovy broth with soy sauce and fine sea salt to taste. Keep the broth warm over low heat.

3. Prepare the toppings: Rehydrate the dried shiitake mushrooms in warm water for 15-20 minutes until softened. Squeeze out excess water and slice the rehydrated shiitake mushrooms thinly.