1.5kg starch, 3kg Pollack, 300g Kimchi, 1 egg, 6.2g alum, 3500g meat stock, 30g oil, 41g salt, 150g soy sauce, 100g welsh, 10g garlic, 150g vinegar, 150g sugar, 60g powdered pepper,  3g powdered pepper, 6g sesame, 6g perilla.

Put alum into 200g water of 15～30℃ to make 30% concentration and set aside.
Sieve starch and make a dough with 450g water of 90～100℃. Repeat process with 150g water of 70～75℃.
Add alum into it, complete kneading, make coil by pressing, cook it in water of  90~98℃ for about 90 seconds and wash it in cold water 3-4 times. The methods of making cold meat stock and sourish one  are the same as  that of pork starch noodle. Shred fried egg. Make spiced soy sauce for noodle with seasoned raw-sliced fish. It is made by putting remaining soy sauce and 10g salt in heated pot, boiling it thick for a while, adding 20g sugar,  cooling it until it becomes brown and adding 1/4 powdered red pepper, minced garlic, powdered pepper. Make raw sliced pollack. Wash fresh pollack, pick bone bare, cut it into pieces 6-7cm long. Preserve pollack flesh in vinegar for 40-50 minutes. In this period, turn it upside down 2-3 times. Add parched oil of 75~85℃ into powdered red pepper to make red pepper oil. Drain vinegar out of pollack flesh, add remaining sugar and salt, mince welsh and remaining garlic, powdered pepper and perilla and mix them evenly. Pour i tbsp spiced soy sauce and 50g meat stock over noodle coil amd put it in a noodle bowl. Put Kimchi, raw sliced pollack, shreded egg on it and spray sesame and pour 300g meat stock over it and serve.

As it is a kind of fermented food containing lactic acid beverage, it stimulates digestion and absorption of the body.