Altang

Prepare the broth: In a large pot, combine water, dried kelp, and dried anchovies. Bring to a boil over medium-high heat, then reduce heat and simmer for 15 minutes. Remove and discard the dried kelp and dried anchovies.

While the broth simmers, prepare ingredients: Gently rinse pollock roe and pollock milt under cold water. Slice Korean radish into thin, bite-sized pieces. Cut silken tofu into cubes. Trim the roots off enoki mushrooms. Cut green onions into 5cm lengths. Slice Cheongyang chili peppers and red chili pepper diagonally. Wash crown daisy.

Make the seasoning paste: In a small bowl, combine gochugaru, gochujang, doenjang, minced garlic, minced ginger, soy sauce, sesame oil, and black pepper. Mix well until a smooth paste forms.