Gyeongsang-do Guksu Jeongol

Prepare the broth: In a large pot, combine dried anchovies, dried kelp, dried shiitake mushrooms, and water. Bring to a boil, then reduce heat and simmer for 20 minutes. Strain the broth and discard the solids.

Prepare the seasoning paste: In a small bowl, mix gochujang, gochugaru, soy sauce, minced garlic, sesame oil, and black pepper until well combined.

Prepare the vegetables: Slice the napa cabbage into bite-sized pieces. Trim the enoki mushrooms. Slice the fresh shiitake mushrooms. Cut the green onions into 5cm lengths. Trim the crown daisy.