Soak japchae in hot water first.

Cut leek and shiitake mushrooms to thin cuts.

Put kelp and dried anchovies into water. Once it start to boil throw in shiitake mushrooms. The longer you boil the more flavourful it is. It can be quite light since we are using natural things to make the dashi.

You can strain the ingredients for making soup but I kept and eat it since I don't want to waste. But if you want to have a clear soup, feel free to strain it.

You can taste if the dashi has been to your liking. Put in mushrooms powder and sugar to enchance it.

Put in soybean sprouts and leeks.

Drop japchae in the soup.

Scoop gochujang and drop into the soup until the desired spiciness. You are ready to eat!

You can add boiled egg if you want.