I have a few ideas on how I might re-engineer this the next time, one of which includes adding a piece of kelp along with the dried anchovies, but this was a good first try -- marketman ate two bowls.

Ingredients:

• 10 cups water
• 10 dried anchovies, heads and intestines removed
• 5 cloves garlic, minced
• 1 lb. frozen cooked clams, rinsed well and picked through for tightly closed shells
• 1 yellow onion, sliced
• 2 green onions, sliced into 2" pieces
• 2 zucchini, cut in 1/2" pieces
• 3 tbsp. gotchujang
• 3 tbsp. soy sauce
• 4 tsp. anchovy dashima
• Guk-su noodles

Directions:

Bring water to a boil. Tie anchovies and garlic in a cheesecloth and drop into boiling water. Add clams and simmer 15 minutes. Add vegetables and simmer another 15-20 minutes until soft. Add gotchujang, soy sauce and dashima; stir well. Drop in noodles and cook 5-6 minutes until al dente.

Serves 4