Haemul Kalguksu

1. Prepare the anchovy-kelp broth. In a large pot, combine water, dried anchovies, and dried kelp. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove dried anchovies and dried kelp from the broth and discard.

2. While the broth simmers, prepare the vegetables. Julienne zucchini and carrot. Thinly slice Korean radish. Mince garlic. Thinly slice Cheongyang chili pepper. Chop scallions, separating white and green parts.

3. Prepare the seafood. Ensure littleneck clams are purged. Peel and devein shrimp. Clean squid body, score lightly, and slice into bite-sized pieces.