You can make the broth first. First, cut the radish thinly and put it in, put the natural seasoning, shiitake mushroom kkongji, and green onion roots back into the pack, pour water, and make the broth.

The broth is made by boiling over medium heat. Of course, if you're in a hurry, you can make broth over a low heat, but if you boil it over a low heat, you can make broth that is more subtle and fragrant.

If the broth is ready, take out the pack. Add minced garlic and green onions and boil them. From this point on, please boil it over a short heat.

And add red pepper powder to make it red. I haven't put in the pollack yet.

Add red pepper powder and add pollack as soon as it boils. And it's sea squirts that we put together. To make the soup taste better. If you don't have it, you can pass. I bought Dongtae at the mart, but please wash it again under running water and put it in.

And add the bean sprouts that washed and drained. If you add bean sprouts, the soup will taste much cooler. When you put in bean sprouts, open the lid from the beginning and cook it. If you started with the lid closed, keep it closed until it is cooked. That way, you can get rid of the fishy taste of bean sprouts.

When it boils up, move it from a low heat to a medium heat and boil it so that the soup can come out subtly.

If it's starting to change from transparent soup to thick soup, you can season it now. Season it with soy sauce or anchovy sauce. I seasoned it with anchovy sauce.

Usually, pollack soup, pollack stew, or spicy fish stew put enoki mushrooms and water parsley at the end, but I replaced them with fragrant chamnamul. Chamnamul isn't bad either~~ There's no rule to just add water parsley. At the end, I just put in the chamnamul without mushrooms.

We have prepared wasabi soy sauce to dip the meat of pollack in a bowl. This is the end of the pollack stew, which is spicy and spicy and warm to the whole body.