Rinse and scrub the clams. Place the clams in salted water for 30 minutes or longer to get the clams to spit out the sand. Clean the squid, and cut into bite size pieces. Clean the shrimp.
Cut the tofu into 1/2-inch thick bite size slices. Cut the zucchini, onion, mushrooms, and radish into bite size pieces. Roughly chop the scallion, and thinly slice the chili pepper.
Add the anchovy broth, soybean paste and gochugaru to a small pot. Stir well to dissolve the soy bean paste. Add the radish and onion. Bring it to a boil over medium high heat, and cook.
Add the seafood, starting with the clams. Cook until the clams are open. Stir in the vinegar, and throw in the scallion. Cook for another minute or two.