Pour the chicken stock into a saucepan, add the gochujang, sake, salt, crushed garlic and daikon, and bring to the boil. Once boiling, remove about 1/2 a cup of the broth, place in a small pot with a tight fitting lid and set aside.

Add salmon and blue eye to the saucepan and poach for about a minute. Add prawns and turn after a minute; add squid and cook a minute longer. (Don't overcook the seafood; all this should take 4 to 5 minutes.) Just before finishing, add the tofu to heat through.

Meanwhile, add the mussels and clams to the small pot and bring to the boil. As they start to open, turn the heat down and add the oysters until they're warmed through. (All this should also take about 4 minutes).

Spoon out the shellfish from the small pot into a large bowl and pour in all the liquid. Spoon the rest of the seafood over and pour over most (but not all) of the broth. Divide between 4 bowls, top with spring onion and serve with kimchi.

Serve with steamed rice if you would like to eat it as a main meal.

Photography by William Meppem. Food styling by Hannah Meppem. Food preparation by Nick Banbury.