Rinse saury fish thoroughly under cold water. Remove any remaining scales and innards. Pat dry with paper towels.
Bring water to a boil in a large pot. Add saury fish, kombu seaweed, dried shiitake mushrooms, dried anchovies, ginger slices, and garlic cloves.
Once broth reaches a boil, reduce heat to medium-low and simmer for 45 minutes, allowing the broth to turn milky white. Skim off any impurities that rise to the surface.
Strain the broth through a fine-mesh sieve into a clean pot, discarding solids.
Return strained broth to the pot. Add gochugaru, sesame oil, sea salt, sugar, and soy sauce. Stir well to combine.
Cut daikon radish into thin matchsticks. Blanch daikon and spinach separately in boiling water for 2 minutes each, then drain and set aside.
In a separate pot of boiling water, cook noodles according to package directions until chewy. Drain and rinse under cold water to prevent sticking.
Bring the broth back to a gentle simmer. Divide cooked noodles into serving bowls.
Ladle hot broth into each bowl over the noodles. Top with blanched daikon radish, spinach, and chopped green onion.
Sprinkle sesame seeds over each bowl as garnish. Serve immediately while broth is piping hot.
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