As its main ingredient, fresh or saltwater fish is cut into several pieces and boiled with green vegetables such as watercress and garland chrysanthemum.

Onion, radish, chilis, crown daisy, garlic, and sometimes zucchini and bean curd are added to the mixture to absorb the chili pepper paste which is the main flavoring of this dish.

It is then seasoned with chili powder, garlic, soy sauce, and additional gochujang may be added once more to taste.

In addition, other shellfish such as crabs, clams, and oysters can also be added to this soup to complement and enhance its spicy yet refreshing flavors.

If ordered with hoe at a restaurant, the soup is typically then made from the leftover parts of the fish.