Cod Jiri with Mugwort Sujebi

Scale and gut the cod and rinse under running water to remove any fishy smell.

Cut the water dropwort into 6 cm lengths, slice the chilies diagonally, and wash the bean sprouts and crown daisy.

Mix the mugwort powder and flour, adding the water little by little, knead until smooth and rest for 30 minutes to 1 hour.

Simmer the broth ingredients for 10 minutes.

Add the garlic and ginger, and when fragrant add the cod. When the cod is partly cooked, add the bean sprouts, and when it boils, tear in pieces of the dough.

Add the chilies and boil briefly, then top with the water dropwort and crown daisy and turn off the heat.