Eomuk Guksu

Prepare the broth ingredients: Gently wipe the dried kelp with a damp cloth. Remove the heads and guts from the dried anchovies. Slice the Korean radish into thick pieces. Halve the yellow onion. Cut 50g of green onion into large pieces for the broth.

In a large pot, combine 2000g of water, the prepared dried anchovies, dried kelp, Korean radish, yellow onion, and 50g of green onion. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20 minutes.

Remove and discard the dried anchovies, dried kelp, yellow onion, and large pieces of green onion from the broth. Keep the Korean radish in the broth. Strain the broth if desired for a clearer soup.