To make the broth, add 5 cups of water in a medium size pan. Add 6 pieces of kelp and 6-7 dried anchovies. (I used a dried anchovy pack instead.) Boil it for 10 minutes on medium-high.
While the broth is boiling, slice half 1 onion and ½ cup of Korean radish thinly. Cut 2 green onions into half inch pieces. Cut ½ a hot pepper. If you don’t like spicy food, just add 1-2 pieces.
Cut 12 oz of haddock into 1 inch cubes.
After 10 minutes, remove the anchovy pack and kelp from the broth.
Add the haddock, the radish, and the onion into the broth.
When the soup starts to boil again, add ½ Tbsp of minced garlic and 1 tsp of salt. Cook for another 10 minutes on high.
Occasionally remove the foam that forms on the top of the soup. This will make the broth clear, and it will help to remove the bad fish taste.
Add the hot pepper and green onions. Then cook for 2 more minutes.
Depending on your taste, you can adjust the amount of salt in this step. It is ready to serve.

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