First, cut radish into a pot and put it in. Cut it into thick pieces in half-moon or ginkgo leaf shapes. About 5 millimeters~ Put it on a pot and add 1 or 2 sheets of kelp to pour water and boil it. I heard that if you add kelp, it will taste good and the radish will be softened well.

The white radish is clear now, right? Don't take out kelp from the fire. If you boil it down, it's worth eating. The round one is a whole pepper. It goes into the stew...

I poured the sauce. I make boiled soy sauce separately, so I don't have anything to add, but when you use soy sauce, it's good to pour anchovy broth. If you don't want to do that, you can just add a few anchovies. Bring to a boil until the color changes.

When the radish is seasoned and the color gets darker, put sliced water squid, ginger, garlic, and cheongyang red pepper on top and boil it down. It's good to have ginger in it because there's a squid in it. It helps with the fishy smell and enjoys the scent of ginger.

The soup boiled down a lot, right? Even if you don't have soup, the food doesn't look good, so you can leave a little soup. It tastes really good even if you mix rice with soup and put kimchi on top. Lastly, add oligosaccharide and boil it for a while. That's it

Finished~~~~ Sweet and salty and spicy braised radish. Squid is chewy because it's boiled and radish is soft, so it's really delicious. Radish in autumn tastes better, so try it.