Korean Dried Pollock Napa Stew

Cut 90g dried pollock strips into 5cm pieces and dip them in cold water for only 30 seconds.

Press out the moisture gently with your hands, but do not soak them longer or the texture will turn too soft.

Cut 350g napa cabbage into 3cm pieces, and slice 140g zucchini a little thick so it holds its shape.

Slice 220g firm tofu into 1cm pieces and keep it separate so it does not break before simmering.

Warm 1 teaspoon perilla oil in a pot over medium heat.

Add the pollock strips and stir for about 1 minute, just until the color looks slightly brighter and a nutty aroma rises from the pot.

Pour in 1.2L water and bring it to a full boil over high heat.

Add the napa cabbage and zucchini, lower to medium heat, and simmer for 10 minutes until the cabbage turns partly translucent and sweetens the broth.

Stir in 1 tablespoon minced garlic and 1 tablespoon soup soy sauce so they disperse evenly in the broth.

Add the tofu, then simmer quietly for 6 minutes without stirring hard with a spoon, which can break the pieces.

Add 50g green onion sliced on the diagonal and simmer for just 2 more minutes.

Turn off the heat, let the stew rest for 2 minutes, then serve hot when the broth looks clear and the cabbage is tender.