I'll make the broth first. The ingredients for the broth are natural seasonings. Put the dried pollack, frozen crab, shrimp shell, shiitake mushroom column, cabbage wick, and green onion root back into the pack, fill it with medium heat, and boil it. The reason why you do it over medium heat is to make the soup gently come out. Boil gently and remove the bubbles that float in between. If the color is strong enough to be completely yellow, take out the pack again for a while and cool the broth. It's good to put the cooled broth in a bottled water and use it whenever you want. And don't throw away the pack again, make the broth 2-3 times again, cool it down, and put it in the container repeatedly to make the thickest to lightest broth. Light broth can be used simply to cook ramen or stew, and thick broth can be used as a soup dish.

Slice 1/4 of kimchi while making broth. Please chop it into small pieces. It's good to swallow because it's a soup.

Add kimchi soup, which serves to season it.

And the remaining oyster salad that was seasoned with radish and mustard kimchi. A lot of water came out of the oyster.

Add seasoned oysters to the kimchi soup and chopped kimchi. Mix it well. You can season it with this. Season a little bit salty. You can finish the seasoning with fish sauce, but if you don't know the seasoning, it's good to boil it with the broth later and season it.

Add all five ingredients at once to the boiling broth. We can't pick out oysters because it's seasoned oysters, so we just put them in. If it's just raw oysters, you can add it when it boils. It doesn't matter if you just put it in the beginning. It doesn't have a color, so add a little bit of red pepper powder and add pepper. Add minced garlic and green onions and bring to a boil. After 10 minutes or more, it boils gently over medium heat. That's how you can make kimchi oyster soup with thick soup.

Obviously, the color of all the ingredients has changed as they blend in with the soup. It's more transparent. It's a spicy and cool kimchi oyster soup. It's cooler with oysters. If you make the broth well, the soup dish is over. So whenever I cook soybean paste stew, I think I always pay attention to the broth. If you make good broth, you don't have to add seasoning at all.