Drain the blood from the neck bones for at least two hours, and soak the glass noodles.

Put the neck bone in boiling water, pour soju once, boil it for 5 minutes, wash the neck bone one by one in running water, and wash the pot clean and prepare again.

Make sure to try it with your neck bone. The backbone is delicious, but I bought it for the first time for a few thousand won more, and the amount of meat and softness are different.

Pour the meat into the bowl
Boil spicy vegetables such as green onions, ginger, green onion roots, and garlic.

It definitely doesn't produce foam or impurities. When the water decreases

Put only the meat in a bowl and strain the soup through a sieve.

Return the meat to the pot and pour the soup half full.
I'll pour two cups of plain water with a paper cup.
(Use stew, soup, or stew for the rest of the soup.)^^)

Add soy sauce and sugar and start boiling. Spread a spoonful of commercial sauce over the neck bones.
(If you prefer the sauce, you can apply it two or three times. Even if you apply it once, the concentration and seasoning are correct.)

Please prepare vegetables

Pour the soup into the meat so that the color cuts well.If the concentration becomes thick and the completeness is seen, add onions and vegetables to the soup well.

Leave the vegetables as they are, and they will cook well. Turn off the heat when it's about this much. When the surface dries, the soup gets thicker. Let's leave it there for a while

Grab less than ramen water and add 2 spents of soy sauce and 0.5 spents of sugar
Please boil it

Add the soaked noodles and cook them.
It's done.

Put the glass noodles in a bowl

Pour the meat broth to make it glossy and put it on top of the glass noodles

Add the sauce on the meat and pour the boiled noodles into the broth.