Amazing stew with 12 kinds of seafood - Korean street food

I'm going to cut the green onion roots a little bit and put them in. I'm going to make chicken soup. It needs a lot of vegetables. But it's hard for me to do it. It's okay if there's a lot of egg whites in the yolk. That way, the yolk is less stiff and soft. I don't like egg rolls. You have to wipe the water from the end. And then I'm going to put the green onions in. There's a lot of sand in the middle. If you look at the skin, it's all covered. There's a lot of sand in this part of the land. I'm going to use a knife. There's a lot of beard, so there's no need to cut it. I don't know if it's going to be difficult. I know just by hearing the sound. It looks like you're just dying, right? If we do this, If you put in the abalone, you have to wipe the surface. You have to wipe it clean so that it doesn't smell fishy. It's like a seal. How many did you put in? Four. How many did you put in? About 30. I cooled it down. If you put too much in, you won't be able to see the salmon. Is this enough to see? Four, please. If you don't want to eat it, don't eat it. Not soy sauce. You can mix it like this. It's got sesame oil and everything in it. I'll put it in.