Dried Pollack, Squid and Radish Soup - Stir-Frying Pollack in Perilla Oil Creates a Rich, Milky Broth

Steps

1. 1

   Soak the shredded dried pollack in water for 10 minutes, then remove any small bones.

2. 2

   While soaking, julienne 1/4 of the white part of the radish.

3. 3

   In a pan, add the soaked pollack and perilla oil 1T and lightly stir-fry, then add water 500ml and simmer to draw out a milky broth.

4. 4

   Once the milky broth is ready, add the julienned radish and boil vigorously for 10 minutes.

5. 5

   Clean and prepare the squid.

6. 6

   Prepare the green onion and cheongyang chili, and wash the soybean sprouts.

7. 7

   Once the radish is fully cooked, add water 1L more, then add soybean sprouts, squid, green onion, and cheongyang chili, season with sea salt, and boil for 4 minutes.