Dried Pollock Soup - Sautéed in Perilla Oil with Water Added Twice for a Rich Broth

Steps

1. 1

   Rinse the dried pollock once in warm water.

2. 2

   Cut the radish into bite-sized pieces and thinly slice the green onion.

3. 3

   Add 2 tbsp of perilla oil to a heated pot and stir-fry the dried pollock strips for 2 minutes.

4. 4

   Add the radish and stir-fry for 2 more minutes, then add soup soy sauce and tuna fish sauce and stir-fry for 1 minute.

5. 5

   Add 200ml of water and simmer for 5 minutes.

6. 6

   Add the remaining 800ml of water and boil for 10 minutes.

7. 7

   Season with fine sea salt and seasoned salt, then add 1/2 tbsp of minced garlic.

8. 8

   Pour beaten egg in a circular motion, add green onion, count to 10 seconds, then gently stir to finish.