STEP 1/7
You can cut radish 0.5cm thick, water parsley, and crown daisy into bite-sized pieces, onions in big pieces, and peppers and green onions diagonally.
STEP 2/7
Cut off the tail and fins of the corvina, then scratch with a knife to remove the scales. (Get rid of internal organs as much as you want~)
STEP 3/7
In a preheated frying pan, stir-fry the stock ingredients over low heat until golden
STEP 4/7
Put radish and rice water in here, open the lid, and boil it over high heat for 10 minutes.
STEP 5/7
Add seasoning ingredients, onions, cheongyang peppers, and yellow corvina, cover and simmer for another 10 minutes over medium heat.
STEP 6/7
I recommend that you take out the impurities that come to mind with a spoon.
STEP 7/7
Add the water parsley, crown daisy, green onion, and red pepper and boil it on low heat for another 5 minutes
T = 15cc, t = 5cc measuring spoon.