STEP 1/9
Stir-fry anchovies in a pot over high heat.
STEP 2/9
Pour water into the stir-fried anchovies, add kelp and potatoes and bring to a boil.
STEP 3/9
While the water is boiling, cut the potatoes and onions into 3cm squares.
STEP 4/9
Cut the zucchini into half-moon shapes Cut the green onion diagonally about 0.5cm wide.
STEP 5/9
Chop the cheongyang peppers into small pieces.
STEP 6/9
When the water boils, boil it a little more over medium heat, remove the kelp, wash it, and cut it. Boil the soup for another 5-6 minutes, removing the foam.
STEP 7/9
Remove anchovies and dissolve soybean paste and red pepper paste.
STEP 8/9
Add the onion and zucchini and simmer a little more over medium heat, then add the garlic and boil for another 2 minutes.
STEP 9/9
Lastly, add Cheongyang red pepper, green onion, and kelp and mix them to complete.