Eomuk Jjigae (Fish Cake Stew)

Prepare the 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 and discard the dried anchovies and dried kelp.

While the broth simmers, prepare the vegetables and fish cakes. Slice the Korean radish thinly. Slice the onion. Cut the green onion into 5cm lengths. Slice the Cheongyang chili pepper diagonally. Trim the base of the enoki mushrooms. Cut the assorted fish cakes into bite-sized pieces.

Prepare the seasoning paste: In a small bowl, combine gochujang, gochugaru, soy sauce, minced garlic, mirin, sugar, and black pepper. Mix well until a smooth paste forms.