Chungcheong-do Eosaengseon Jjigae

Thoroughly clean the Freshwater carp, removing scales and internal organs. Cut the Freshwater carp into large, manageable pieces.

Prepare the vegetables: Slice the Korean radish into 0.5cm thick pieces. Slice the Firm tofu into 1.5cm thick rectangles. Chop the Green onions into 5cm lengths. Wash the Crown daisy and trim the base of the Enoki mushrooms, separating them. Slice the Zucchini into 1cm thick half-moons. Slice both the Cheongyang chili pepper and Red chili pepper diagonally.

In a mixing bowl, combine the Gochujang, Gochugaru, Doenjang, Minced garlic, Minced ginger, Soup soy sauce, Perilla seed powder, and Black pepper to create the seasoning paste.