One thousand won for a bag. This is enough to eat 2 or 3 times in our country.

Peel the skin off the stem. That way, it's light when you eat. It comes off well if you take off the stem after slightly bending it.

It's time to take a bath. Add salt and rub together to wash leaves.

You wonder if I can do this, right??? It's something that I always think about when I do "Awook." Rub gently and rinse under running water when the light green water is drained. I heard that this way, the taste of Arin disappears.

Put anchovies and kelp back in the pack and make broth. Remove the internal organs of anchovies and add the head when making broth.

Mix the soybean paste in the anchovy stock. I put half and half of the commercially available soybean paste and Simni's doenjang. I filtered the soybean paste out of the strainer. It's an individual's taste that doesn't like soybean paste beans going around.

Add Awook, onion, and pumpkin.

I put in half a spoon of garlic.

Season the soy sauce and put it in. If you put a lot in from the beginning, it'll be salty, so please taste it later.

Keep removing the impurities. Season with soy sauce or salt.

It's good to add tofu, right? I don't have tofu, so pass. It's easy to cook soybean paste soup simply. If you're bitten by kimchi stew and soybean paste stew, try to solve a meal with soybean paste soup.