I tried making delicious squid soup

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Ingredients
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3 squids
1 onion
60g green onions
3 Cheongyang chili peppers
1 tbsp garlic
237g radish

Add 1 Cheonghae Myeongga Samcheonpo Seafood Anchovy Dashi Pack and 237g of radish to 1.2 liters of water and boil for 10 minutes

After 10 minutes, remove the seafood dashi pack

Seasoning
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Red chili powder
Soup soy sauce
Miwon (MSG)
Salted shrimp

After 10 minutes, remove and discard the seafood dashi pack
Add onion and minced garlic

Add green onions too

Add Cheongyang chili peppers too

1 tbsp salted shrimp
???: Mr. Wangbal-seong, why are you seasoning the broth before adding the squid?
Squid has the characteristic of cooking very quickly even if boiled for just 1 minute. You can just add it at the end and boil briefly.
There is absolutely no reason to boil it for a long time

Add 1–2 tbsp red chili powder (If you want the broth to be bright red, use fine red chili powder)

1 tbsp soup soy sauce ^0^

Add the squid

Cover with a lid and boil for 3 minutes

It's finished
But tasting the broth, something feels missing
WHY?????????????? Because that one thing is missing
↓

Add 1/4 tbsp Miwon ^0^
I guarantee that without this, even a professional chef wouldn't be able to get this flavor
After adding it and tasting the broth, that unique umami flavor that coats your tongue is instantly formed

It is now complete
But if I were to tell you one more secret
The taste drops a bit if you eat it immediately
It is much more delicious if you turn off the heat, cover it with a lid, and let it rest for 10 minutes before eating
Squid is rich in inosinic acid, a component that provides umami, and it has the characteristic of maximizing this flavor when left to rest
Don't watch those people posting mediocre recipes on YouTube; try following Mr. Wangbal-seong's recipe instead