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Ingredients
US|METRIC
6 SERVINGS
- 1 oz. anchovies (30g ,dried, for soup, guk myeolchi 국멸치)
- 1 piece kelp (dried kombu, dashima 다시마, approx 3.5 in x 1.5 in)
- 8 cups water
- 1 1/4 lb. radish (600 g ,Korean, mu 무 or 5 to 5 1/2 cup julienned)
- 3 Tbsp. deonjang (I used Jayone here)
- 1 Tbsp. red miso
- 1 Tbsp. doenjang (Jaerae, 재래된장 Traditional slow fermented – optional but best for flavor)
- 1 tsp. guk-ganjang (Soysauce for Soup – optional to taste)
- 1 Tbsp. garlic (chopped, if using frozen, add more)
- 1 tsp. garlic powder
- 2 green onions
- 1/2 tsp. red chili powder (gochukaru 고추가루)
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