First, tear the boiled cabbage into length, and then cut it into 7 to 8cm lengths. Even if it's too long, it's uncomfortable to eat, and even if it's too short, it's not good.

Prepare the green onion by cutting it sideways. It's delicious if you put a lot of cabbage and green onions in Seonjiguk.

Cut the boiled white paper into bite-size pieces.

Blanch the boiled ox blood again at home and rinse it.

When I cook Seonji soup, I usually boil sheep or gopchang, and the lady who sells Seonji recommended that it tastes better with sokgure, so I bought it with her. This is an optional requirement

Put 5 tablespoons of garlic, 2 tablespoons of soybean paste, 10 tablespoons of red pepper powder, 5 tablespoons of soy sauce, and 1 tablespoon of ginger syrup into the trimmed and cut beef brisket and knead it until the seasoning is soaked.

Add two packs of frozen beef bone soup last time and pour the rest of the water to boil it.

When the gomtang broth boils, add seasoned beef brisket and sogure and boil it with 3 tablespoons of cooking wine, half-large liquor of dagda, and half-small liquor of Miwon. Seasoning is optional

When it boils, add the sliced green onions and when you're out of breath, add the Seonji gently.

Lastly, taste it and add 3 tablespoons of fish sauce

Boil 1/2 teaspoon of pepper.

Since the ingredients are all cooked, boil them gently over low heat.

Boil it in an earthen pot so that you can eat it hot.

Seonji Hangover Soup is complete