Gyeongsang-do Haemul Ttukbaegi

Prepare the dashi 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 pot and discard, set the dashi broth aside.

Clean the seafood: Devein Shrimp. Thoroughly scrub Clams and Mussels under running water, then soak them in a bowl of lightly salted water for 30 minutes to purge any sand. Clean Squid by removing the innards and transparent bone, peel off the skin, then slice the body into rings. Cut Cod Fillet into bite-sized pieces.

Prepare vegetables: Peel and slice Korean Radish into thin half-moon shapes. Slice Onion, Korean Zucchini, Green Onions, Cheongyang Chili Peppers, and Red Chili Pepper. Trim and separate the base of Enoki Mushrooms.