Radish Soup with Soybean Paste

kimchimari.com

1 oz dried anchovies for soup (guk myeolchi 국멸치)

1 piece dried kombu (kelp) or dashima 다시마 (approx 3.5 in x 1.5 in)

8 cups water

1.25 lb Korean radish (mu 무) (5 ½ cups julienned)

3 Tbsp Deonjang (I used Jayone here)

1 Tbsp red miso

1 Tbsp Jaerae Doenjang (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

½ tsp red chili powder (gochukaru 고추가루)

Directions at kimchimari.com

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