Soak the dried anchovies in 8 cups (2 litres) cold water in a large pot for 20 minutes. Then boil for 20 minutes on medium heat and take out the anchovies. Wash the bean sprouts 3-4 times in cold water and discard the bad or brown heads of the bean sprouts. Wash the cabbage and cut into bite size pieces and cook in boiling water for 5 minutes. Wash in cold water and squeeze the liquid out.
Put the cleaned bean sprouts and cooked cabbage into the anchovy broth and add soya bean paste. Mix well until the soya bean paste dissolves. Add the crushed garlic, red pepper powder and salt, cook 15 minutes on medium high heat.
Lastly, add the cut green onions and Dashida and lower the heat to medium. Cook another 15 minutes.