Cut the radish into thick slices and place them in a pot. Add enough water to just cover the radish and boil until the radish is halfway cooked.

Drain the water from the pot and replace it with anchovy stock. The stock should just cover the radish slices.

Add the gochujang, chili flakes, soy sauce, light soy sauce, minced garlic, sugar, and doenjang to the pot. Stir well to combine.

Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer until the radish is tender and the sauce has thickened.