Soak water dropwort in water with 1 tbsp vinegar for 3-4 minutes, then rinse thoroughly.

Cut the water dropwort into thirds.

Clean the bean sprouts thoroughly and trim the roots if desired.

Prepare the seasoning by mixing 6 tbsp red pepper powder, 1 tbsp salt, 2 tbsp minced garlic, 3 tbsp plum extract, and 2 tbsp oyster sauce with 300ml water.

Rinse the pollock roe and milky intestine multiple times until clean.

Blanch the milky intestine in boiling water with 2 tbsp cooking wine, then rinse in cold water and drain.

Blanch the pollock roe similarly, rinse in cold water, and drain.

Layer bean sprouts in a large pot, add half of the seasoning, then place the pollock roe and milky intestine on top. Pour the remaining seasoning over everything.

Cover the pot and cook until the bean sprouts are fully cooked. Then uncover and mix everything thoroughly.

Dissolve 2 tbsp starch in 200ml water and pour into the pot, mixing quickly.

Add sliced water dropwort and diagonally sliced green onion to the pot.