It was used after tearing up a dried pollack. It's about two and a half zooms. A handful is when you lightly fill up the ingredients with one hand

Pour water into the dried pollack and squeeze it right away. You don't have to be called. The reason for doing this is that it burns when you stir-fry dried dried pollack in sesame oil.

Don't throw away the dried pollack water and use it as a broth. It's 200ml.

Also, it costs 1000ml to prepare rice water with soup. Throw away the first water and use the second or third water. If you don't have it, you can use plain water, but rice hot water is good for the milky soup. And if you use beef bone soup, you can eat more luxurious dried pollack soup.

Put 2 tablespoons of sesame oil in a heated pot. Adding plenty of sesame oil gives you a savory taste. Stir-fry dried pollack and add 200ml of water. And add 1,000ml of water

Beat in two eggs

I used red pepper for color. I didn't have green onions, so I used 2 stems of green onions. I used Cheongyang chili peppers and green onions for the Jongwon Baek. If you want a spicy taste, Cheongyang red pepper would be good. I think red pepper is pretty.

When the soup starts to boil, season it, and add 1 tablespoon of soy sauce. Soup soy sauce is in charge of scent. If you add too much, it's not good because it becomes a dark color soup. Add half a tablespoon of minced garlic. The point of dried pollack soup is salted shrimp. Salted shrimp brings out the liver and flavor. It's cleaner if you chop it and put it in. I added 1 tablespoon and a half of the minced salted shrimp.

If you mix the egg water high from the top, the egg water comes out pretty. Don't stir it. If you stir it right away, the egg becomes threaded and looks bad. You can see the eggs are getting soft as it's getting cooked, right?~~ Add red pepper and chives

It's red and blue, and the color comes alive

Lastly, season it with salt, so you don't have to taste it if it tastes right.