Haemul Jeongol

Prepare the broth: In a large pot, combine 1500g Water, 30g Dried anchovies, and 10g Dried kelp. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove and discard the Dried anchovies and Dried kelp. Set the broth aside.

Prepare the vegetables: Wash and trim 200g Napa cabbage, then cut into 5cm pieces. Trim the base of 100g Enoki mushrooms. Clean and slice 80g Shiitake mushrooms. Wash and trim 50g Crown daisy. Peel and thinly slice 150g Korean radish. Peel and slice 100g Yellow onion. Cut 80g Green onions into 5cm lengths. Slice 200g Firm tofu into 1cm thick rectangles.

Prepare the seafood: Thoroughly clean 200g Mussels and 200g Clams. Devein and peel 150g Shrimp. Clean 150g Squid and cut the body into rings. Clean and halve 200g Blue crab. Cut 150g Cod fillet into bite-sized pieces.