Dried Pollack Soup (Hwangtae-guk)

Do not soak the dried pollack in water; rinse it briefly under lukewarm running water, remove immediately, and carefully remove any bones.

Add 1 tbsp of mirin to the prepared dried pollack.

Add 1 tbsp of sesame oil.

Add 1/2 tbsp of minced garlic.

Add mirin, sesame oil, and minced garlic to the dried pollack, toss lightly to coat, and let it marinate for a while.

Cut 200g of radish into thirds and slice into flat pieces while rotating.

Stand the 230g of tofu upright, cut in half, then into thirds, and finally into quarters.

Finely chop 1/2 stalk of green onion into 20cm lengths.

Slice 1 Cheongyang chili pepper.

Turn on the heat, pour 500ml of water into a pot, add the dried pollack, and boil without stir-frying.

Cover and boil over medium heat for 5 minutes.

Once the broth is rich, add an additional 1 liter of water.

Add the radish first.

Add 1 tbsp of soup soy sauce.

Add 2 pieces (15g) of dried kelp for umami.

Cover and boil over medium-low heat for 15 minutes.

After 15 minutes, open the lid and remove the dried kelp.

Add the sliced tofu.

Pour in an additional 200ml of water.

Add the Cheongyang chili pepper.

Add half of the red chili pepper and the green onion.

Add 1/3 tbsp of salt to season.

Crack 1 egg and beat it.

After adding the egg, do not stir immediately; wait about 30 seconds, then lightly break the yolk.

Skim off any foam that rises to the surface for a clean finish.

Add the green onion and 2 pinches of black pepper to finish.