Prepare the seasoning: Mix 3 tbsp anchovy kelp broth, 3 tbsp red pepper powder, 1/2 tbsp minced garlic, 1/3 tbsp soybean paste, 1 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp mirin, 1/3 tbsp salt, and a pinch of black pepper in a bowl.

Prepare the vegetables: Slice the radish into thin pieces, cut the green onion into large chunks, slice the zucchini into half-moon shapes, and diagonally slice the chili peppers. Wash and prepare the crown daisy.

In a pot, add 4.5 cups of anchovy kelp broth and the prepared seasoning. Add the sliced radish and bring to a boil over high heat. Reduce to medium heat and simmer for 8 minutes, skimming off any foam.

Add the shrimp and zucchini to the pot and simmer for another 4 minutes, continuing to skim off foam. Then add the green onion and chili peppers, and adjust the seasoning with soy sauce or water as needed.