This brings back a lot of happy childhood memories for me. We used a recipe from Maangchi’s Real Korean Cooking. I had only tiny anchovies, so I used about 40 tiny ones rather than 12 large ones (about ½ cup). We also have used 1 potato (instead of 2) and replaced the second potato with a medium zucchini, cut into ¾” wedges (four quarters per slice); we add the zucchini at the same time as the soup soy sauce, fish sauce, and sliced kombu. The same recipe is here: http://www.maangchi.com/recipe/sujebi (July 2015)
Cooking Adventures 