Step 1

Heat a large pot over medium high heat and add the anchovies. Periodically stir with a wooden spoon and cook the anchovies for about 3 to 4 minutes until they smell a little nutty.

Step 2

Remove from the heat. Add the radish, green onion, onion, dried kelp, and water. Cover and cook for 10 minutes.

Step 3

Open and stir it a few times, then close. Lower the heat to medium and cook for another 30 minutes until the radish and onion turn translucent. If the radish is still not translucent after 30 minutes, add more water and cook a little longer.

Step 4

Remove from the heat. Strain the stock over a large bowl. Discard the cooked ingredients except for the kelp. You will get about 9 to 10 cups stock, which you can use right away or freeze for up to 3 months.