Spicy Korean Seafood and Vegetable Stew w/ Tatsoi

Ingredients

• 4 tablespoons lard
• 1 white onion (sliced thin)
• 2 Thai chilis
• 5 green onions (finely chopped, whites and greens separated)
• ¾ tablespoon ginger paste
• 2 tablespoons garlic
• 6 cups fish stock
• 1 tablespoon gochugaru
• 1 tablespoon gochujang
• 3 tablespoons fish sauce
• 1 teaspoon honey
• finely ground real salt (as needed)
• 2 small young white radishes (sliced ¼-inch thick)
• 3 shiitake mushrooms (sliced ¼-inch thick)
• 1 carrots (sliced ¼-inch thick)
• 1 cup enoki mushrooms
• 4 small tatsoi
• 1 cup watercress
• 1 pound cod
• 1 pound shrimp
• 1 pound clams
• fresh mung bean sprouts
• Thai chili
• steamed rice