STEP 1/12
Please prepare the ingredients first.
STEP 2/12
Cut off the bottom of the spring roll and wash it thoroughly in water.
STEP 3/12
Cut spring dong into bite-size pieces.
STEP 4/12
Slice the green onions, cheongyang peppers, and red peppers sideways.
STEP 5/12
Put water (or rice water) in a pot about 1.5L (half the pot) and boil it with a seafood stock pack (or anchovies, kelp).
STEP 6/12
Even if the water boils, bring it to a boil and make enough broth, then take out the stock pack and throw it away.
STEP 7/12
Add 2 tablespoons of soybean paste and 1 tablespoon of red pepper powder and stir to dissolve the soybean paste.
STEP 8/12
Add spring dong and boil 1/2 tablespoon of minced garlic.
STEP 9/12
When seasoned and bland, add a little more red pepper powder or soybean paste and boil over medium heat for about 15 minutes.
STEP 10/12
Add green onion, cheongyang pepper, and red pepper and bring to a boil a little longer.
STEP 11/12
If it's bland, season it with salt for the last time, and it's a clean and savory spring soybean paste soup.
STEP 12/12
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