Pollack Soup (Dongtae-jjigae)

Carefully clean the fins, scales, black membrane inside, and blood clots of the pollack.

In a large bowl, mix 2L of water and 3 tbsp of salt.

Place the cleaned pollack in the bowl and soak for 30 minutes to remove blood from the flesh and bones.

Slice the white part of the green onion thickly, and chop the green part finely for garnish.

Slice half an onion slightly thickly.

Cut 1/3 of a radish into bite-sized pieces.

Slice two Cheongyang chili peppers and two red chili peppers diagonally.

Slice one block of tofu thickly.

Cut the water dropwort into bite-sized pieces.

In a bowl, make the seasoning paste with 3 tbsp of red chili powder, a little pepper powder, 1 tbsp of minced garlic, a little minced ginger, 0.5 tbsp of doenjang, 1 tbsp of salted shrimp, 1 tbsp of guk-ganjang, and 1 tbsp of tuna fish sauce.

Place a sheet of kelp and the sliced radish in a pot, and pour enough water to cover the radish.

Boil over high heat, and when it boils vigorously, pour in a little more water.

When it boils vigorously again, pour in plenty more water.

Once it starts boiling, remove the kelp, and add the pollack that has been rinsed in cold water.

Add the pollack and boil over high heat for 1 minute.

Skim off the initial foam that contains odors, and leave any new foam that forms.

Lower the heat to medium and add the sliced green onion, chili peppers, and tofu.

Simmer over medium heat for about 5 minutes.

Add plenty of the sliced water dropwort.