STEP 1/11
Pour some water into the pot and cut the dried pollack into bite-sized pieces. Add perilla oil and bring to a boil on the heat.
STEP 2/11
Prepare the rest of the ingredients while the soup is boiling. Wash bean sprouts well, cut radish into flat kkakdugi shapes, chop green onions, and beat eggs.
STEP 3/11
Boil the soup for about 15 minutes. Then it becomes this kind of visual. The white soup comes out.
STEP 4/11
I'm going to add some ramen. Even if you add water, the color of the white soup doesn't get too blurry.
STEP 5/11
When the soup boils, add radish to make the soup taste cool.
STEP 6/11
After that, beat the egg into the soup.
STEP 7/11
The eggs are cooked and spread.
STEP 8/11
Now, I'm going to put in the ramen powder. Add all the ingredients and half of the powder.
STEP 9/11
Add ramen and boil it.
STEP 10/11
Lastly, add bean sprouts. Add a little pepper and season with salted shrimp.
STEP 11/11
When the bean sprouts are cooked, you can finish it by putting green onions and Cheongyangcho on top of the wild ramen.
1. Eggs are usually beaten at the end. But I beat the eggs in the middle of cooking. The reason is to prevent eggs from getting tangled in other ingredients. 2. There is a unique scent of eggs and bean sprouts. I used pepper to catch him.