Ingredients
For the stock:
2 dried shiitake mushrooms
8 large dried anchovies, heads and guts removed, in a soup strainer or tightly wrapped in a cheesecloth
Dried kelp (a 5 x 6 inch sheet)
8 cups water
1 teaspoon kosher salt
For the seasoning paste:
6 garlic cloves, minced
1 tablespoon hot pepper paste
2 tablespoons Korean hot pepper flakes (gochugaru)
1 teaspoon soy sauce
1 teaspoon sugar
2 tablespoons water
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