Prepare the broth by boiling 3 sheets of kelp, barley shrimp, green onion roots, and 6 anchovies in water.

Cut the potato and zucchini into large chunks, and slice the onion thinly.

Peel the pollock roe and slice it into small pieces.

Bring the broth to a boil and remove the kelp, green onion roots, and anchovies.

Add the potato to the boiling broth and cook until partially tender.

Add the zucchini and onion to the pot and continue cooking.

Season the soup with 1 tsp of salt.

Add chopped green onions and sliced chili peppers for garnish.

Finish with 1 tsp of anchovy sauce for depth of flavor.