Boil 650ml of water with anchovies and kelp for 15 minutes to make stock.

Prepare and wash all ingredients.

Slice zucchini into bite-sized pieces.

Slice onion into thin pieces.

Slice green and red chilies.

Slice green onion into small pieces.

Cut pollack roe into bite-sized pieces.

Slice tofu into cubes.

Add zucchini and onion to the anchovy stock and start boiling.

Once zucchini and onion are halfway cooked, add tofu and pollack roe.

Add 1 tbsp of soju or cooking wine to remove any fishy smell.

Wait until pollack roe is fully cooked without stirring.

Add green onion, green chili, and red chili, then boil briefly.