Let's prepare the anchovy broth! In a pot, combine water dried anchovies, dried kelp, and onion. Boil for 10 minutes then strain.
Transfer the anchovy broth into a pan along with Korean radish. Bring to a boil over high heat, then reduce to a simmer for 10 minutes or until the radish are tender.
For the seasoning, combine gochujang, gochigaru, soup soy sauce, and fish sauce. Mix together until it forms a paste.
Add 3/4 of the seasoning paste to the broth and mix until fully dissolved. At this point, you want to taste for the spice levels and adjust accordingly! If you prefer it spicier, add the remaining seasoning paste.
Toss in the fish and cover for 10 minutes or until it's fully cooked. Add garlic, zucchini, and bean sprouts, and cook for 2-3 minutes until they've softened up.
Add the tofu, green pepper, red pepper, and chrysanthemum greens and cook for 2-3 minutes.
Serve and enjoy!
