Please prepare the ingredients first.

Remove the radish peel with a filler and cut it into 1.5 to 2 cm thick pieces.
Please cut the radish in half again and make it into a half-moon shape.

Slice the onions a little bit thickly at intervals of about 2cm.

Slice the peppers and green onions diagonally at intervals of about 1cm apart.

Please make the sauce in a bowl.
Add 2 tablespoons of soy sauce, 1 tablespoon of red pepper powder, 1/2 tablespoon of red pepper paste, 2 tablespoon of cooking wine, 1 tablespoon of minced garlic, 1 tablespoon of sugar, a little ginger powder, and a little pepper and mix well.

Put 3 cups of water in a pot, add a seafood stock pack (or anchovies, kelp), and boil the sliced radish together to make broth.

Boil for about 5 minutes and poke the radish with chopsticks.
If it goes in well, the radish is cooked, but if it doesn't go in well, boil it a little more.

If the radish is cooked, take out the seafood broth pack and throw it away.

Add all the ingredients and soup to the canned saury.

Then add the sauce and onions and boil over medium heat for about 3 minutes.

After about 3 minutes, add green onions, cheongyang red pepper, and red pepper.

Boil the soup over medium heat until it is self-sufficient.

When the soup boils down, turn off the heat and put 1 tablespoon of sesame oil to complete braised saury with spicy and spicy.

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