1ozdried anchovies for soup (guk myeolchi 국멸치)30 g
1piecedried kombu (kelp) or dashima 다시마approx 3.5 in x 1.5 in
1.25lbKorean radish (mu 무), julienned600 g or 5 1/2 cups
3TbsDeonjangI used Jayone here
1TbsJaerae DoenjangTraditional slow fermented - optional but best for flavor
1tspGuk GanjangSoysauce for Soup - optional to taste
1Tbsgarlicchopped (if using frozen, add more)
1/2tspred chili powdergochukaru 고추가루
Add 8 cups of water to pot. Add dried anchovies and dried kombu kelp. Heat on medium low heat for 20 min. Do not boil.
While anchovy stock is developing, cut radish into large chunks and then into slices, then julienne into thin 0.5 cm (0.2 inch) sticks. A little thicker or about the same as size of shoestring fries.
When anchovy stock is ready (yellowish color), remove anchovies and kelp from pot.
Add all 3 soybean pastes from above if they are available. If not, just use 3 or 4 Tbs Korean soybean paste (whatever you have) and 1 Tbs red miso to pot. Mix well into the soup by smooshing the paste against the side of the pot with a spoon and swishing it around.
Add radish sticks to soup and bring to boil on medium high heat.
Simmer for 25 minutes or more until radishes are soft and tender.
Add cut green onions, chopped garlic and garlic powder and simmer for 5-10 more minutes.
Taste the soup. Add 1 tsp guk ganjang if you think it needs a little more salt. Remember guk ganjang not only adds salt but also tons of umami flavor so add this if you think it lacks that something.
Finish with some red chili powder (gochukaru). Add more if you want it more spicy.
Serve hot with rice, kimchi and other side dishes and it will make a wonderfully comforting meal.
Recipe by JinJoo Lee at www.kimchimari.com(c) All content on this site are copyright protected and images are ALL registered at the U.S. Copyright Office. Please do not use my images without my permission. If you’d like to share this recipe on your site, please modify or re-write the recipe and link back to this post as the original source. Thank you.