It's herring season these days, so I defrosted and used what my mom bought and frozen. My mom washed it clean and frozen it, so I just washed it in water and drained it with a sieve. It's very fresh and bouncy because it hasn't been long since I bought it.

I used the radish as if I was cutting a pencil. I also chopped the onions into thick pieces. When my mom cooks soup, she gets upset and puts it in. If you do this, it looks more delicious even if it looks rough than a nabak cut.

If you use rice water when cooking seafood, it catches the smell and gives a deep taste. Use rice water after the third time you wash rice. Put radish in 1 liter of rice water and boil it.

And I put anchovy powder, shiitake powder, and onion powder and boiled it.
Or you can use the broth from the beginning or put the broth pack in the rice water.

While the radish is boiling, slice the green onions and cheongyang peppers diagonally. Wash and prepare bean sprouts.

I make the sauce. Add half a spoon of mustard, 2 spoons of red pepper paste, 1 spoon of soybean paste, 4 spoons of red pepper powder, 2 spoons of minced garlic (full), 2 spoons of cooking wine, 1 spoon of ginger syrup, 2 spoons of soy sauce, and 1 spoon of fish sauce and mix well. If you add the lotus mustard, it has a pungent taste, it catches the fishy taste, and it also gives you a sweet taste. Be sure to add doenjang and ginger to control the fishy taste. If you don't have ginger extract, add ginger or ginger powder

Add half of the seasoning to the boiling radish and boil it. You can add the rest of the sauce later as you taste it. Bring to a simmer for about 3 minutes. Keep the fire on high heat.

Add onions and bean sprouts when boiling and boil them together.

Add the drained egg and simmer over high heat.

When it boils, taste it and put in the sauce. Boil it for about 10 minutes.

Lastly, add green onion and cheongyang and boil it for 30 more seconds. After tasting it, season with salted shrimp.

The seafood and salted shrimp go so well together that it tastes cooler and more savory.

The fish roe soup with the fun of popping eggs is complete. The deep, cool, and light and spicy taste of roe soup is so delicious. The roe-tang egg, which looks more delicious than the rough-looking radish, is fresh, so it is well cooked while maintaining its shape without bursting

The eggs are too big. It's so refreshing just looking at it. It's so delicious. The texture of the eggs is so artistic. It's so much fun to eat herring roe soup with the texture that pops through my teeth. Small kernels are rolling around in my mouth

There are a lot of eggs in the soup, so it's too thick and delicious if you eat it with the soup. It's delicious even if you put it on rice and mix it slightly. The eggs burst and the soup becomes thicker, so it's very good to mix with rice. It's good. Eat the eggs as much as you want and mix it with the soup. The soup is really thick and delicious. It has a lot of eggs in it, so it feels like you're eating soup. It's very dark, spicy, savory, and cool.