STEP 1/8
I boiled a bag of bean sprouts and cooled it down in cold water. He blanched them and took out the sweet cabbages that he had put in the freezer. I prepared a handful of chives cut into 5-6cm lengths, one diagonally sliced green onion, two handfuls of boiled bean sprouts, and one handful of blanched sweet cabbage
STEP 2/8
Prepare a can of 400g mackerel and remove only the mackerel flesh and the thick bones in the middle.
STEP 3/8
Then add 3 tablespoons of soybean paste, 2 tablespoons of red pepper powder, and 1 tablespoon of minced garlic, mix them well and mash the mackerel flesh roughly.
STEP 4/8
Pour 12 cups of rice water into a pot, boil it, and add seasoned mackerel.
STEP 5/8
Then add the bean sprouts, sweet cabbage, and green onion white parts and boil them.
STEP 6/8
Boil the soup evenly.
STEP 7/8
Then add the prepared chives and green onions and boil slightly and season with salt and pepper. If you add a little bit of Banga leaf or Sancho powder, it will be reborn as chueotangguk.