I stir-fried anchovies and herring until the pot smells savory to blow away the fishy taste of anchovies and herring 2 handfuls of anchovies, 1 handful of herring

To make the soup taste cool, add 100g of radish thickly and 1/2 onions thickly to make it taste natural and sweet. Add 10C of water and boil
To make it taste fishy, open the lid and bring it to a boil

When it starts to boil, lower the heat and let it boil for 15 minutes Season with 1t of salt, 2t of tuna extract, and pepper

We need to prepare sai garnish Cut a handful of kimchi, squeeze the soup, add a little sugar and sesame oil, and cut 2 cheongyang peppers...
The characteristic of Gupo-guksu is that it is pickled radish and garnish.
Prepare roasted seaweed flakes.

Gupo Noodles look better on thick middle noodles than thin noodles, but I only had noodles, so I boiled Suyeon noodles Think about 100g of noodles per serving

Rinse it in cold water, put it in a drained noodle bowl, put the prepared garnish on it, and pour the hot anchovy stock At the end, I put seaweed powder as garnish. At this time, the scent of seaweed makes me really hungry

Even if you don't have kimchi, the amount of kimchi you put on the garnish is enough... So I put a little more, but I didn't eat any