Braised Dried Pollock, Boil the Radish First and Use That Broth for Deeper Flavor

Steps

1. 1

   Wash the dried pollock thoroughly in rice-washing water, then rinse again under running water and pat dry with paper towels.

2. 2

   Heat oil in a pan and fry the pollock until golden brown on all sides.

3. 3

   In a pot, add water, thickly cut radish, 3 tbsp soy sauce, and 1.5 tbsp red pepper flakes, and boil until the radish is cooked.

4. 4

   When a chopstick slides into the radish easily, transfer to the pan with the pollock and add the sauce.

5. 5

   Add the radish cooking broth, toss the dried radish greens in the sauce, and add them in.

6. 6

   Add water so all ingredients are slightly submerged, and bring to a boil.

7. 7

   Add roughly cut onion, green onion, and carrot, boil on high heat for 10 minutes, then reduce to medium-low heat and cook for another 10 minutes to finish.