Peel the siraegi to remove the tough outer skin for a softer texture.

Wash the peeled siraegi three times and squeeze out excess water.

Slice the green onion diagonally into thin pieces.

Thinly slice the onion and chilies.

Chop the garlic finely.

Cut the siraegi into bite-sized pieces.

Prepare the anchovies by removing the heads, guts, and bones.

Mix siraegi with doenjang, mirin, fish sauce, and cooking oil until evenly coated.

Place the seasoned siraegi in a pot, add anchovies and kelp, then pour in rice water. Bring to a boil.

Remove the kelp once the water starts boiling.

Add green onion, onion, chilies, and garlic. Cover and simmer for 20-30 minutes.

Stir after 10 minutes, then cover again and continue simmering.