Prepare aged kimchi, mackerel, radish, onion, chili peppers, and green onion.

Boil anchovy stock with 1 pack of anchovy stock pack.

Cut radish into thick slices and prepare other vegetables: slice green onion diagonally, onion into thin slices, and chili peppers into small pieces.

Mix red pepper powder, soy sauce, fish sauce, cooking wine, sugar, and minced garlic to make the seasoning sauce. Let it sit for a few minutes.

Add radish slices to the stock and cook until partially softened. Add aged kimchi to one side of the pot.

Add half of the prepared seasoning sauce to the stock and stir well.

Cut mackerel into halves and place them on top of the kimchi and radish. Spread the remaining seasoning sauce over the mackerel.

Add sliced onion, green onion, and chili peppers on top.

Simmer with the lid partially open on low heat for about 20 minutes.