Dried Pollack Soup, Stir-Frying in Perilla Oil Makes It Taste Richer

Steps

1. 1

   Soak the dried pollack strips in water for 5 minutes.

2. 2

   Wash the green onion, cheongyang chili, radish, and bean sprouts, then cut into bite-sized pieces.

3. 3

   Add 1 tbsp perilla oil to a pan and stir-fry the dried pollack strips and radish.

4. 4

   When the surface of the radish becomes translucent, add water and 1 tbsp dried anchovies.

5. 5

   Add 1 tbsp minced garlic and 2 tbsp soup soy sauce, then add the bean sprouts and cheongyang chili.

6. 6

   Add 1 tbsp red pepper powder and 0.5 tbsp black pepper, then season with sea salt.

7. 7

   Add the sliced green onion and tofu.

8. 8

   Finally, beat the egg and stir it in to finish.