1 cup assortment of seafood
  8 to 10 ounces tofu
  1/2 medium zucchini
  3 to 4 mushroom caps
  1/4 medium onion
  3 ounces Korean radish (mu)
  1 chili pepper (green or red)
  1 to 2 scallions
  2 tablespoons Korean soybean paste (doenjang)
  1 teaspoon Korean chili pepper flakes (gochugaru)
  1 teaspoon minced garlic
  1 teaspoon vinegar
  3 cups of anchovy broth or water 

1. 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 squid, and cut into bite size pieces. Clean the shrimp.
2. 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.
3. Add the anchovy broth (or water) and soybean paste 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 for 3 to 4 minutes.
4. Add the tofu, zucchini, mushroom, and chili pepper. Boil for an additional 2 minutes.
5. Add the seafood, starting with the clams. Cook for another 2 to 3 minutes or until the clams are open. Stir in the vinegar, and throw in the scallion. Cook for another minute or two.