First, soak dried kelp and dried shiitake mushrooms in cold water before making anchovy broth.

Meanwhile, cut radish into small pieces to cook quickly and boil in a pot with 300ml of water.

Once boiled, cover over medium heat and simmer for 15 minutes.

When the radish is cooked, strain it through a sieve.

After grinding the radish in a blender, filter it on a cotton cloth to remove the residue, leave only the radish juice to produce 130-140ml, and use only the radish juice in the dough.

Pour the radish juice several times to match the concentration of the dough, and after kneading it continuously, let it ripen in the refrigerator for 30 minutes.

Pour the soaked shiitake mushrooms and kelp water into a pot, add anchovies, depots, and green onions, then remove the kelp before the water boils, open the lid on medium-low heat and boil for about 15 minutes.

Filter the broth thoroughly in a cotton cloth, season it with mirin, soy sauce, and fish sauce, and bring it to a boil.

The thickness of the noodles is your preference, so don't make it thick
I think you can cut it evenly.

When it boils with salt, add noodles, and boil it for about 3 minutes to cook, but just in case, please check.

Kalguksu is boiled together without being picked up in the broth. I washed it in cold water like banquet noodles or udon and put it in a bowl.

We have prepared three kinds of garnish, and you can prepare what you want.

Put the noodles and garnish in a bowl and pour in the hot broth, and you'll enjoy it! ^^