Prepare a rich anchovy stock by boiling dried anchovies, kelp, and shiitake stems.

Soak the seaweed in water until softened.

Soak the dried shiitake mushrooms in water until softened.

Cut the soaked seaweed into bite-sized pieces and mix with perilla powder and soy sauce.

Squeeze out excess water from the soaked shiitake mushrooms.

Heat perilla oil in a pot and sauté minced garlic until fragrant.

Add the seaweed and shiitake mushrooms to the pot and stir-fry until aromatic.

Pour in the anchovy stock and bring to a boil.