1-1/2tablespoonsgochugaruKorean red chili pepper flakes
1teaspoongochujangKorean red chili pepper paste
1teaspoondoenjangKorean fermented soybean paste
1tablespoonfish sauceor soup soy sauce
3cupsanchovy broth or water
salt to tasteabout 1 teaspoon
pepper to taste
Clean the fish, remove guts, scales, and fins, if not already done by the fishmonger. Rinse and scrub the clams. Place the clams in salted water (1 tablespoon of salt in 2 to 3 cups of water) for 30 minutes or longer to get the clams to spit out the sand.
Clean the vegetables. Cut the radish into bite sizes. Thinly slice the scallions and the pepper. Cut the tofu into 1/2-inch thick small pieces.
In a small bowl, combine all the seasoning ingredients and mix well.
Add the broth to a medium size pot along with the radish and the seasoning mix. Bring it to a boil over high heat. Cook until the radish turns soft, about 3 minutes.
Drop in the fish, clams and tofu. When it comes to a boil again, reduce the heat to medium. Cook until the clams are open and the fish is almost cooked through, about 5 minutes. (Do not overcook. The fish will continue to cook in the boiling hot broth while being served and eaten.)
Add the zucchini, enoki mushrooms, and scallions, and boil for a minute or two. Place the watercress or crown daisy leaves on top. Turn the heat off. Serve piping hot with the optional lemon slice on top.