STEP 1/10
In modern times, the thick outer shell string is peeled off, rinsed in salt water, and cut into bite-sized pieces.
STEP 2/10
Cut the dried pollack into small pieces and rinse it lightly in water to squeeze the water.
STEP 3/10
Shred the onion.
STEP 4/10
Chop red pepper and cheongyang red pepper.
STEP 5/10
Put minced garlic, rice wine, and dried pollack in a pot and stir-fry over low heat.
STEP 6/10
If you just pour water and boil it, the white soup doesn't come out of the dried pollack. If you stir-fry garlic and rice wine, the fishy taste is removed, and the milky soup adds to the flavor. If you boil it with rice water rather than plain water, you can taste the savory soup.
STEP 7/10
When the dried pollack is cooked, pour the rice water, dissolve the soybean paste, and boil it over medium heat for about 3 minutes.
STEP 8/10
Add modernity and onions and boil.
STEP 9/10
When it becomes a savory modern soybean paste soup in harmony with the dried pollack (boil it for about 10 minutes), add Cheongyang red pepper, red pepper, and green onion, season it with salt, and boil it gently.
STEP 10/10
It's a cool and savory modern Jangguk. It's a good morning soup in modern countries with comfortable stomach.
The modern way to buy it is to choose one that has broad, soft leaves, fat, tender stems, and not too long. It is good to have a hard and glossy leaf without damaging it.