I boiled a bag of bean sprouts and cooled it down in cold water. He blanched them and took out the sweet cabbages that he had put in the freezer. I prepared a handful of chives cut into 5-6cm lengths, one diagonally sliced green onion, two handfuls of boiled bean sprouts, and one handful of blanched sweet cabbage

Prepare a can of 400g mackerel and remove only the mackerel flesh and the thick bones in the middle.

Then add 3 tablespoons of soybean paste, 2 tablespoons of red pepper powder, and 1 tablespoon of minced garlic, mix them well and mash the mackerel flesh roughly.

Pour 12 cups of rice water into a pot, boil it, and add seasoned mackerel.

Then add the bean sprouts, sweet cabbage, and green onion white parts and boil them.

Boil the soup evenly.

Then add the prepared chives and green onions and boil slightly and season with salt and pepper. If you add a little bit of Banga leaf or Sancho powder, it will be reborn as chueotangguk.

It's done.