Ingredients

• 600 g frozen pollock, thawed and cleaned
• 150 g radish, cut into thin half-moons or bite-size pieces
• 150 g bean sprouts, rinsed and trimmed if needed
• 200 g tofu, cut into bite-size pieces
• 80 g oyster mushrooms or other mild mushrooms, torn into pieces
• 1 stalk green onion, cut into 4 cm lengths
• 1.2 to 1.4 L water or light anchovy-kelp stock
• 2 to 3 tbsp Korean chili powder (gochugaru)
• 1 tbsp Korean chili paste (gochujang), optional for a fuller broth
• 1 tbsp minced garlic
• 1 tsp minced ginger
• 1 tbsp cooking wine or rice wine
• 1 to 2 tsp soup soy sauce or salt, to taste
• black pepper, a little
• optional: 100 g salted pollock roe or pollock tripe, well cleaned

Instructions

1. Thaw the pollock in the refrigerator or in cold water, then clean it well. Remove any fins or stubborn scales, rinse quickly, and drain.
2. Prepare the vegetables: slice the radish, rinse the bean sprouts, tear the mushrooms, and cut the tofu and green onion.
3. In a pot, add the water or stock, radish, gochugaru, gochujang if using, garlic, ginger, and cooking wine. Bring to a boil over medium-high heat.
4. Add the pollock and simmer over medium heat for about 10 minutes, skimming off any foam as needed.
5. Add the bean sprouts and mushrooms, then simmer for another 5 to 7 minutes until the pollock is cooked through and the radish is tender.
6. Add the tofu and green onion, then season with soup soy sauce or salt and a little black pepper. Simmer gently for 1 to 2 minutes more.
7. Taste and adjust the seasoning. Serve hot while the broth is clean, savory, and slightly spicy.