First, wash the ingredients well and prepare them. Cut the dried radish greens into appropriate sizes Chop the chives and the millenia in moderation.

Put the cleaned mackerel in boiling water and boil it well Mackerel should be used as fresh mackerel bought on the day for about 10 minutes to cook deliciously without any fishy smell.

You can parboil the bean sprouts and prepare them.

When the mackerel is fully cooked, put it on a sieve and remove the flesh by hand. Be careful not to let your baby bones go in.

When I saw the recipe for mackerel chueotang, everyone was boiling mackerel flesh by grinding it in a blender or mashing it finely. My mom's style is to boil the lumps. I stick to this method because the savory lump of mackerel is very chewy and the soup is not murky and clean.

Put the cut mackerel flesh into the orphaned mackerel broth first.

Then, do not throw away the bones that have been removed, pour more water into another pot, and remove the bones for about 20 minutes like bone soup. Then the white broth comes out thickly. Combine the bone broth in a pot with mackerel flesh and boil it.

Add blanched bean sprouts, dried radish greens, soybean paste or stewed makjang and bring to a boil.

Add blanched bean sprouts, dried radish greens, soybean paste or stewed makjang and bring to a boil.

Add the makjang and boil it enough, then add the mill and chives as a finish and boil it for a little by little by little. I will put the garlic before I eat it later, so it doesn't smell fishy if I don't put it in advance. Instead of loach that is hard to take care of, try boiling a savory and rich mackerel chueotang with cheap mackerel that is easy to get. Personally, it was much thicker and tastier than loach.