STEP 1/13
Remove the intestines of anchovies and microwave for 30 seconds to remove the fishy smell.
STEP 2/13
Put the anchovies back into the water and bring to a boil over medium-low heat for 10 minutes.
STEP 3/13
Add kelp and boil for 10 minutes, then remove kelp and anchovies.
STEP 4/13
Chop the onion and radish into appropriate sizes.
STEP 5/13
I'll also trim oyster mushroom.
STEP 6/13
Wash the intestines under running water and sieve them.
STEP 7/13
Remove the scale of the pollack with a brush and cut it appropriately.
STEP 8/13
Leave the eggs and remove all gills and intestines.
STEP 9/13
Remove all the black membranes in the frozen pollack stomach and wash them clean.
STEP 10/13
When the broth starts to boil, add the dried pollack, radish, red pepper paste, and seasoned soy sauce, and boil it for 7 minutes.
STEP 11/13
Add minced garlic, ginger, red pepper powder, onion, intestines, geography, oyster mushroom, salt and anchovy sauce and simmer for 3 to 5 minutes.
STEP 12/13
Add green, red pepper and green onion and bring to a boil.
STEP 13/13
Add salt, fish sauce, or red pepper powder to taste.
Peel the pollack scales clean.