In a medium pot, prepare anchovy and kelp stock by boiling with 350g radish slices. Optionally, add green onion roots for extra flavor.

While the stock is boiling, clean and slice 1 squid into bite-sized pieces.

Slice 1/2 onion, 2 chili peppers, 1 tbsp minced garlic, and 1 stalk of green onion.

Once the stock is ready, remove the anchovy and kelp. Continue boiling the radish for 5 more minutes.

Add the sliced squid to the pot.

Add 2 tbsp red pepper flakes and 2 tbsp soy sauce to the pot.

Add the minced garlic, chili peppers, and onion slices. Skim off any foam that forms on the surface.

Finally, add the green onion slices and let the soup simmer until all flavors are well combined.

Taste and adjust seasoning with salt if needed.