I took out the dried pollack and the dried pollack that was on the jet and tore it up. You can store the dried pollack head separately and use it to make broth. They sell it separately at dried fish stores.

If you cook the stiff dried pollack right away, it's uncomfortable to stir-fry, so put half a cup of water in the dried pollack, hold your breath, and squeeze the water out

Don't throw away the squeezed water, stir-fry the yellow pollack and put it in.

I put half and half of the sesame oil in the pot.You can just put one of the two.

Put the dried pollack in a pot and stir-fry it.I didn't add any water.

First, in one pot, I cut the water, two dried pollack heads, and radish, and added the root of the three vegetables that I had at home. (You don't have to put it in) You can add onions and green onions.I didn't put in kelp because I was afraid the soup would get a little dark.If you don't want to make broth, it's delicious even if you boil it with hot water

Add a little broth to the stir-fried dried pollack for about 2 minutes and bring to a boil. I'll put in the water that killed the pollack's breath for 5 minutes

Add the boiling stock to the side after 5 minutes.This time, put only half of the broth in the pot. (Another 5 minutes)

Lastly, take out the root of Samchae and Hwangtae's head, pour all the radish and the rest of the broth, and boil it. Season it with salt. When it's hot, even if you add salt, it feels bland, so be careful!

Lastly, mix the eggs well and sprinkle it on the Hwangtae Hangover Soup. Chop the green onions and put it on top. Turn off the gas stove