I prepared the broth the day before. I bake the defoli crispy in the oven and use it to remove the fishy smell. When I boiled it in 1.3L of water, there was 1.2L left. Please refer to it. Turn off the heat of the boiling dipori broth and add the kelp to the size of one hand. I closed the lid and left it until the next day.

I made the sauce according to the amount

Cut the radish into thick pieces Chop the onions since they're thick. Slice the green onion, please. Strain the broth, dissolve the sauce, add the radish, and bring to a boil.

The bow rock line that I just caught is good. Two is enough.
We only used one red sea bream because we had fillets.

If you have a fillet that is separated from the meat like me, add the whole rockfish first and boil it. Add onions, too

Boil for about 10 minutes and add fillets.

Abalone took out two sleeping dogs in the freezer and put in the defrosted ones. Add abalone and simmer until cooked. Since we added the skin, let's wait and boil it.

Add a handful of bean sprouts and simmer until cooked. If the smell of bean sprouts is gone, it's cooked. Add sujebi sauce around this time.

At that time, I ate a lot of mugwort and ddangcho After tasting it, finish it with soy sauce or salt. Depending on your taste, you can enjoy it more deliciously if you add water parsley, Banga, etc. In summer, I recommend the seasonal vegetable mill because it stimulates appetite and is inexpensive.