Hwangtae Dried Pollack Rice Cake Soup - Adding Water in Multiple Stages Creates a Rich, Milky Broth

Steps

1. 1

   Dry-roast the dried pollack shreds in a pan and cut any large pieces with scissors.

2. 2

   Soak the roasted pollack shreds in water for 1 minute, then drain in a sieve.

3. 3

   Use a mandoline to shred the radish and green onion, one handful each, and beat 2 eggs.

4. 4

   Add perilla oil to the pan, sauté the pollack shreds and radish, add 1 tablespoon of tuna fish sauce, and sauté once more.

5. 5

   Add the first portion of water until just covering the ingredients and bring to a boil.

6. 6

   Once the broth turns milky white, add the second portion of water and soup soy sauce and boil again.

7. 7

   Add the third portion of water, sliced rice cakes, and minced garlic; adjust seasoning with salt.

8. 8

   Add beaten egg and green onion to finish.