Pollock Soup (Dongtae-tang)

Place 2 prepared pollock in a bowl, add 2 tbsp of sun-dried salt, pour in water, and let it dissolve slowly to clean.

Use scissors to cut the fins, remove the gills from the head, and wash away any blood clots to remove the fishy smell.

Cut 300g of radish into large, flat pieces, and slice 1 block of tofu into tender pieces.

Slice half an onion, 1 green onion, 2 Cheongyang chili peppers, and 1 red chili pepper diagonally.

In a bowl, mix 4 tbsp of red chili powder, 1.5 tbsp of gochujang, 2/3 tbsp of doenjang, 2 tbsp of tuna liquid seasoning, 1 tbsp of soup soy sauce, 2 tbsp of minced garlic, 1/2 tsp of minced ginger, and 2 tbsp of rice wine to make the seasoning paste.

Pour 2L of water into a large pot, add 1 dashi pack, turn on the heat, and bring to a boil.

Once the broth boils, remove the dashi pack and skim off any foam.

Add the prepared seasoning paste and boil thoroughly for 5 minutes.

Add the radish to the broth first, boil, then add the sliced onion, green onion, Cheongyang chili pepper, and red chili pepper.

Add the tofu as well and boil for a short time to finish.