Prepare the soup again.
Put anchovies and kelp in 5C (1,000ml) of water, and when the water starts to boil, take out the kelp, and when it starts to boil, take out anchovies. Add 1T of Jeongjong, boil slightly, turn off the heat, add bonito, and do not stir, and strain it through a sieve after 2 minutes.(If you put anchovies on a kitchen towel and microwave it for 1 to 2 minutes, it's good for removing fish)

Making Sauce
- Add 50ml of soy sauce, 50ml of mirin (cooking wine), 150ml of soup again, 2T of Jeongjong, 1T of tuna liquid, and 2T of sugar and boil it once in a while.
(Adjust or subtract sugar according to personal preference)

Prepare the vegetables by trimming them.
Cut 1/2 of the onions.
Cut the green onion diagonally.
Cut mugwort about 5cm.
Cut the mushrooms into bite-size pieces.
Cut cabbage in half by day and cut it into 5cm long pieces.
- Remove the bok choy and prepare it in the daytime.
-Slice burdock and soak it in vinegar water for 10 minutes. (To remove arin flavor)
- Cut the konjac about 1cm and make a cut in the middle and twist it to make a tarae.
-Pick fried tofu without seasoning, boil it in boiling water once, and prepare it by hanging it in cold water and squeezing the water out.

Put 1T of oil in a heated pan, stir-fry onions and green onions to taste, add sauce, and boil.

Put all the prepared vegetables and meat in the pan, add 70% of the soup, boil it, and taste it
If it's bland, add sauce to season it.

Mix an egg in a personal dish and dip it in meat and vegetables.
-You can eat it with meat and vegetables in between and add udon noodles or glass noodles together.