Korean Dried Pollock Soup with Radish, Tofu and Egg

What you need

• 50 g (2 oz) dried pollock strips, shredded bugeo or hwangtae
• 150 g (5 oz) Korean radish, peeled
• 200 g (7 oz) firm tofu
• 2 scallions
• 2 tsp toasted sesame oil
• 3 cloves garlic, minced
• 1 tbsp soup soy sauce, guk-ganjang, or light soy sauce
• 1 large egg, beaten
• 1.2 l (5 cups) water, plus the soaking water
• salt, to taste
• black pepper, to taste

Method

Restated from the original video

1. 1

   Soak the pollock in warm water until soft, 10-20 min. Squeeze it dry, keep the soaking water and tear the pollock into bite-size pieces, picking out any hard bones.

2. 2

   Cut the Korean radish into thin squares about 3 cm (1 in) wide. Slice the tofu into slabs 1 cm (1/2 in) thick. Cut the scallions into 3 cm lengths.

3. 3

   Warm the sesame oil in a medium pot over medium-high heat. Add the pollock and Korean radish with a pinch of salt and stir until fragrant, 2-3 min.

4. 4

   Pour in the water and the reserved soaking water, then bring to a boil. Cover and boil for 10 min so the broth turns milky.

5. 5

   Add the garlic, soup soy sauce and tofu. Simmer until the radish is soft and see-through, 8-10 min.

6. 6

   Taste and add salt and pepper until the broth is clean and savory.

7. 7

   Turn the heat to medium-low and add the scallions. Pour the beaten egg in a thin stream over the surface and leave it 20 seconds before stirring once, then cook until the egg is set, about 1 min.

8. 8

   Serve hot with steamed rice.

Imported from koreanbapsang.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.