Korean Dried Pollock Radish Soup

Rinse 70 g dried pollock strips briefly in cold water, swishing just enough to remove surface dust.

Lift them out right away and squeeze gently by hand, because soaking too long weakens the savory flavor.

Slice 240 g Korean radish thinly and evenly so it softens at the same pace in the clear broth.

Chop 1/2 green onion into small rounds and keep it aside for the final minutes, when its aroma stays fresher.

Set a pot over medium-low heat and add 1 teaspoon sesame oil, then add the squeezed pollock.

Stir for about 1 minute until it smells nutty and savory, keeping the heat gentle so the sesame oil and pollock do not scorch.

Add the sliced radish and stir briefly so it picks up the pollock aroma, then pour in 1500 ml water.

Bring it to a boil over high heat, and skim off foam as it rises to keep the broth clean.

Once it boils, reduce to medium heat and simmer for about 12 minutes.

The soup is ready for seasoning when the radish turns slightly translucent and a chopstick slides in without hard resistance.

Add 1 tablespoon soup soy sauce and 1 teaspoon minced garlic, then simmer for 2 minutes so the raw garlic edge softens.

Add the green onion, cook 1 minute more, and adjust only with salt if it tastes underseasoned.