Boil 850ml water in a pot. Add kombu, dried shiitake mushrooms, and dried bandeng fish. Simmer to make broth.

Prepare the aewook leaves by removing tough stems and rubbing the leaves under running water.

Mix 1.5 tbsp doenjang in a small bowl with water. Slice onion, green chili, and scallion.

Remove the broth ingredients from the pot.

Add the dissolved doenjang, barley shrimp, and cleaned aewook leaves to the pot.

Add sliced onion, green chili, scallion, minced garlic, and red pepper powder to the pot. Simmer until vegetables are tender.