First, make anchovy broth. I like anchovy brothThere was a broth pack, so I put this in the water and made it for him.

I prepared the ingredients while the broth was being made.
I used to grow bean sprouts myself, but the bean sprouts turned green because I saw a little light at the end.. ;)
I'm going to cut the cheongyang peppers and put them in spicy.
And chop up the green onions and get ready.
I used the frozen green onions.

When the broth is finished, cut the dried pollack and add it to make it easy to eat.
Then the soup gets cooler.
And add 0.7 spoons of anchovy sauce.

When the broth boils, add the green onions and bean sprouts and bring to a boil.
When boiling or blanching bean sprouts, if you open the lid at first, open it until the end, and if you cover it at first, cover it until the end. I always open it from scratch because I'm lazy.

When it starts to boil slightly, add 0.5 spoon of minced garlic and Cheongyang red pepper. And when it boils up, season it with salt.
I seasoned it with salt.

I'm going to make an egg like a poached egg.
Break an egg separately and carefully drop it into the soup.
And with the Shashak wooden spoon, I made it well.
(Make sure the yolk doesn't break.)
When the poached egg looks like this, put ingredients such as bean sprouts and dried pollack into the soup bowl and carefully remove the poached egg.
And pour in the soup.

The soup is deep, deep, and cool!
As soon as I took a bite, I said, "Oh, good! It's refreshing." It's bean sprout hangover soup that comes out right away.

If you pop the poached egg yolk and eat it, it starts a new taste. I like earthenware pot, but there were a lot of side dishes on this day, so I didn't put it in the earthen pot because I ate it like soup rather than rice soup.
Try it with hangover soup :)