I bought it before the holidays, so I washed it clean and defrosted it. It is also called Omandi here, and it is the coming spring when you chew the sea squirt family. There are people who eat the intestines, but I like the popping feeling, so I just use it. You can use it for a long time if you wash it clean and store it in the freezer.

If you add a little bit of clam meat, it's cool, so get ready

Zucchini, onion, and mushrooms can be any kind of oyster or shiitake I'll cut Cheongyang chili peppers and green onions well and make them beforehand

Put dried anchovies and dried kelp dried pollack in an appropriate amount of water to make broth and boil it for about 10 minutes.

Put a spoonful of soybean paste into the anchovy stock and mix it. If you use the countryside soybean paste, it has a deeper taste.

When it starts to boil, add Mandi and clam meat and bring it to a boil.

a spoonful of garlic

Add one chili powder

Add all the vegetables

Boil the sea squirt bean paste stew.

Just looking at it boiling, my mouth is watering. Add green onions and cheongyang peppers at the end and wait a little longer to complete sea squirt soybean paste stew. I think I make it often because it's a simple recipe.

I put it in a smaller pot. We eat rice by rolling it up, so we tend to leave a lot of soup and make it bland. I don't season anything except soybean paste. I keep warming it up and eating it, so if you think the soup is boiling down, I think you should do this much. You can take out Cheongyang red pepper and red pepper powder for the kids.I think eating spicy food is the best for adults. If you had a hard time with greasy food throughout the holiday, try making fresh and spicy sea squirt soybean paste stew deliciously.