Saengseon Jjigae

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

While the broth simmers, prepare the vegetables. Slice the Korean radish into thin half-moon shapes. Cut the firm tofu into 2 cm thick slices. Slice the yellow onion thinly. Cut the green onions into 5 cm lengths. Diagonally slice the Cheongyang chili peppers. Trim the roots off the enoki mushrooms and separate them. Wash the crown daisy.

Prepare the seasoning paste by combining the gochujang, gochugaru, doenjang, minced garlic, minced ginger, soy sauce, mirin, and black pepper in a small bowl. Mix well until a smooth paste forms.