Korean Doenjang Jjigae (Soybean Paste Stew) Stock

Directions

1. 1
   Put all the ingredients in a pot and bring to a gentle boil. Discard the sea kelp. Reduce the heat to low and simmer for 15-20 minutes.
2. 2
   Strain the seafood and the radish, and reserve the stock.
3. 3
   Smear the soybean paste into the stock using a slotted spoon. Stir well to incorporate.
4. 4
   Let the stock to cool and pour in a container or glass jar. It will keep in the refrigerator up to 2 weeks.