Ingredients

• 60 g dried pollack flakes
• 90 g radish
• 6 cups water (1.5 L)
• 2 eggs
• 1 stalk green onion
• 1 red chili pepper
• 1 tablespoon sesame oil
• 1 tablespoon soup soy sauce (guk-ganjang)
• a little salt
• For seasoning the dried pollack: 1 tablespoon soup soy sauce (guk-ganjang), 1 tablespoon sesame oil, 1/2 tablespoon minced garlic, a little black pepper
• Optional garnish: salted shrimp, red pepper powder

Instructions

1. Soak the dried pollack flakes briefly in cold water, drain immediately, squeeze out the water, and season with the pollack seasoning mixture.
2. Cut the radish into thin matchsticks about 5 x 0.6 x 0.6 cm.
3. Split the red chili pepper in half, remove the seeds, and slice diagonally. Slice the green onion diagonally as well.
4. Beat the eggs well.
5. Heat sesame oil in a pot, stir-fry the seasoned pollack over medium heat, then add the radish and water and bring to a boil.
6. After about 10 minutes, when the broth turns milky, season with soup soy sauce and salt, then add the red chili pepper and green onion.
7. Slowly pour in the beaten eggs.
8. Serve with salted shrimp or red pepper powder according to taste.