Korean Dried Pollock Potato Soup

Wipe 70 g dried pollock strips with a damp towel and remove any sharp bits or fins.

Rinse in cold water for only 1 minute, then squeeze firmly so the strips will fry instead of steaming.

Slice 280 g potatoes about 0.7 cm thick so they soften without falling apart.

Cut 180 g Korean radish into flat pieces, and slice 1 stalk green onion on the diagonal for the final simmer.

Heat 1 tsp sesame oil in a pot over medium heat.

Add the squeezed dried pollock and stir-fry for about 2 minutes, stopping as soon as it smells nutty so the thin strips do not scorch.

Pour in 1.4 L water and scrape the bottom of the pot to release the toasted flavor into the broth.

Add the radish first and simmer over medium heat for about 10 minutes, until the cut surfaces look partly translucent.

Add the potatoes, 1.5 tbsp soup soy sauce, and 1 tbsp minced garlic.

Lower to medium-low and simmer about 12 minutes, until a chopstick slides into a potato slice easily while the edges just begin to loosen.

Add the sliced green onion and season with 0.4 tsp salt, tasting the broth before adding it all.

Simmer 2 more minutes, then turn off the heat when the broth is clear and the potato edges are slightly softened.