Mandu jeongol

1. Prepare the broth: Combine water, dried anchovies, dried kelp, and Korean radish in a large pot. Bring to a boil, then reduce heat and simmer for 20 minutes. Remove the dried anchovies, dried kelp, and Korean radish from the broth. Keep the broth warm.

2. Prepare the vegetables and tofu: Slice napa cabbage into bite-sized pieces. Slice shiitake mushrooms, enoki mushrooms, and oyster mushrooms. Slice onion and zucchini into thin half-moons. Slice carrot into thin rounds. Cut scallions into 5 cm lengths. Slice firm tofu into 1 cm thick rectangles.

3. Make the seasoning paste: In a small bowl, combine gochujang, gochugaru, soy sauce, minced garlic, sesame oil, black pepper, and sugar. Mix well to form a smooth paste.