STEP 1/7
Add anchovy re-making (anchovy, kelp, green onion) and boil the soup. Add 2 spoons of anchovy sauce and color it.
STEP 2/7
Wash and slice the cheongyang evenly, green onions, and spinach.
STEP 3/7
Meanwhile, prepare doenjang and minced garlic.
STEP 4/7
Add spinach and vegetables to the soup again
STEP 5/7
Add a spoonful of minced garlic
STEP 6/7
Strain 3 spoons of soybean paste in a strainer. This way, the soup is cleaner.
STEP 7/7
At first, I put anchovy sauce back in the soup, so it's a little seasoned, and since I added soybean paste, it'll be seasoned to some extent. But try it before turning off the last heat, and if it's a little bland, add a little bit of soy sauce and thick salt and season it appropriately.^^
I think the soup determines the taste of the soup again.
So I remove anchovies and poop when I make anchovies again and use a lot. Put anchovies, kelp, green onions, etc. in the broth container and put them in the soup pot, and then boil the soup while they are still in the soup.
It definitely tastes deep and delicious.^^