Korean Fish Stew

2½ pounds cleaned whole fish (black sea bass, cod, pollock, flounder, fluke), cut into 2 inch pieces
8 cups water
1 pound Korean radish (or daikon) sliced into ⅛ inch thin bite sized pieces
7-8 large dried anchovies, with heads and guts removed and placed in a stock pouch (or soup strainer, or tied up in cheesecloth)
1 dae-pa (or 4 to 5 green onions), sliced diagonally
1 large green chili pepper, sliced
1 red chili pepper, optional but if you use, sliced diagonally
4-5 sprigs of chrysanthemum greens (substitute with a few basil sprigs)

For the seasoning paste:

½ cup Korean hot pepper flakes (gochugaru)
10 garlic cloves, minced
2 tablespoons Korean fermented bean paste (doenjang)
1 tablespoon Korean hot pepper paste (gochujang)
1 tablespoon soy sauce
2 tablespoons fish sauce
½ teaspoon ground black pepper
3 tablespoons mirim (or soju)