Gangwon-do deulkkae gamja guk

Prepare the broth: In a large pot, combine 1500g water, dried anchovies, and dried kelp. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove dried anchovies and dried kelp from the broth and discard.

Add the potatoes and doenjang to the prepared broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the potatoes are tender.

Stir in minced garlic and ground perilla seeds. Continue to simmer for another 5 minutes, allowing the flavors to meld and the soup to thicken slightly.