Soak dried seaweed in water for 10 minutes, then drain and squeeze out excess water.

Rinse shrimp under running water and set aside.

Heat 2 tbsp perilla oil in a pot and sauté 1 tbsp minced garlic until golden.

Add the seaweed to the pot and lightly stir-fry to infuse the garlic flavor.

Add shrimp to the pot and stir-fry briefly.

Pour in 1.5L water, 2 tbsp soy sauce, and 2 tbsp anchovy sauce. Bring to a boil over high heat.

Reduce to medium heat and simmer for 10 minutes.

Add 5 tbsp perilla powder and stir well. Adjust seasoning with salt to taste.