In a medium pot, combine the dried kelp and dried anchovies with 6 cups of water. Bring to a gentle boil over medium heat, then simmer for 10 minutes. After 10 minutes, remove the kelp — leaving it in too long can make the stock taste bitter. Continue simmering the anchovies for another 10 minutes to deepen the flavor. Once done, strain the stock and discard the solids.New to Korean stock? You can follow my full tutorial here: How to Make Korean Soup Stock

Place the cubed radish in a bowl and season with Korean soup soy sauce (guk-ganjang). Let it sit for 10 to 15 minutes—this early step helps the radish absorb flavor, so each bite turns out more seasoned and delicious.

While the radish is resting, mix the soup seasonings in a small bowl. Having them ready to go makes the next step quicker and easier.

Bring the prepared soup stock (from step 1) to a boil over medium-high heat. Once it’s boiling, add the seasoned radish and the soup seasonings. Reduce the heat to medium and let it simmer gently so the flavors can meld.

When the radish is about halfway tender, add the squid, zucchini, and tofu. Let everything simmer together until the squid is cooked through, the vegetables are tender, and the flavors have melded nicely.

Taste the soup and season with a little salt, if needed, to suit your taste. Just before serving, garnish with chopped green onion. Enjoy hot with a bowl of steamed rice and a few simple Korean side dishes on the side.