Pour water into an earthen pot or pot, and when it boils, add fish bones or remaining fish flesh and large sliced radish and simmer for about 5 minutes. Remove the foam as it boils.

Boil enough, add 1sp half of minced garlic and more garlic if fish or bones are frozen and smell a little fishy. Add a sphen full of red pepper powder and a 1/2 sphen of red pepper paste and boil it again. And when you want a thick and spicy soup, add about 1/2sp of red pepper paste. Lastly, if you want a refreshing taste or fishy smell in the water, add red pepper paste and Sancho powder and boil it. Sancho powder is used a lot for spicy freshwater fish stew, but it's also good for spicy fish stew.

Add onion slices, green onion, and pepper. You can season it with soy sauce to suit your taste. When seasoned, add tofu and sprinkle with Sancho powder. Lastly, pop an egg, boil it, and put it on top.

Prepare the chicken with the cut chicken, wash it well, drain it, put cooking oil and sesame oil in a frying pan or pot, and stir-fry the chicken well. At this time, you don't have to cook it thoroughly, just cook the outside about 10%.

Cook about 10% like this, add soy sauce, minced garlic, and cooking sugar, and stir-fry again until the outside is slightly seasoned.

Then, add onions, green onions, carrots, green vinegar, and pepper and stir-fry them again. The vegetables should be slightly cooked up to about 50%. By this time, the chicken will have some gravy. Then cover it and boil it over low heat for about 5 minutes, turning it upside down. If it's not seasoned, you can add soy sauce, cooking sugar, garlic, etc. The recipe depends on the amount of ingredients, so rather than following the recipe, it's better to season it to your taste.

Boil the chicken until it is well cooked and seasoned. When it's boiled enough, put it on a plate and eat it deliciously.