Jesa-guksu

Rehydrate dried shiitake mushrooms in 500ml of water for at least 30 minutes. Reserve the soaking water.

Prepare the broth: In a large pot, combine 1.5 liters of fresh water, the reserved shiitake soaking water, Korean radish, dried kelp, smashed garlic, and the white parts of the green onion. Bring to a boil, then reduce heat and simmer for 20 minutes.

Remove and discard the dried kelp after 10 minutes of simmering to prevent bitterness. Continue simmering the remaining ingredients.