STEP 1/7
Pour half of the water into a 2.5L skillet, add the dried kelp and anchovies, and simmer for 10 minutes
STEP 2/7
Cut or tear seomcho (noji spinach) into bite-size pieces, shake it gently in cold water and wash it 3-4 times
STEP 3/7
Chop the green onions and prepare them
STEP 4/7
Remove the stock ingredients and dissolve the rice miso soybean paste
STEP 5/7
Add washed seomcho (noji spinach), dried barley shrimp, minced garlic, and pepper powder to your liking
Add the cedar and bring to a boil over medium heat It could boil over
STEP 6/7
Boil the seomcho (noji spinach) for 7 to 8 minutes until it's cooked. Lastly, add the green onion and boil it for 1 more minute
STEP 7/7
If it's too bland, add salt or soy sauce
It's soybean paste soup with sweet taste from seomcho (noji spinach) as if it's added sugar, and you can feel the taste and freshness of barley shrimp
The reason why the broth looks thick is because I put the pepper seeds back in the pack and then take them out
I was going to give you a bit of spicy instead of hot pepper