Prepare the anchovy kelp broth in advance. Clean the shrimp by trimming their whiskers and legs, and rinse thoroughly.

Slice the vegetables into appropriate sizes for cooking.

Bring the anchovy kelp broth to a boil and add the radish slices.

Once the broth starts boiling, dissolve 1/2 tbsp of doenjang into the soup.

Add 2 tbsp of chili powder to the broth.

Add the onion and zucchini slices to the pot.

Stir in 1 tbsp of soy sauce.

Add 1.5 tbsp of minced garlic to the broth.

Add the cleaned shrimp to the pot and let them cook in the broth.

Pour in 2 tbsp of cooking wine.

Let the soup simmer over medium heat. Skim off any foam that rises to the surface.

Cook for an additional 5 minutes until the shrimp are fully cooked. Add the crown daisy, green onion, chilies, and mushrooms, and simmer for another 2-3 minutes.

Taste the soup and adjust the seasoning with salt if needed.