Hwangtae Haetjangguk

Rehydrate the Dried Pollack (Hwangtae) by soaking it in cold water for about 20 minutes until softened. Squeeze out excess water, then tear the Dried Pollack (Hwangtae) into bite-sized pieces. Discard the soaking water.

Slice the Korean Radish (Moo) thinly into half-moon shapes. Cut the Tofu (Dubu) into 2cm cubes. Chop the Green Onions (Pa) into 3-4cm lengths. Mince the Garlic.

In a large pot, heat the Sesame Oil over medium heat. Add the rehydrated Dried Pollack (Hwangtae) and stir-fry for 2-3 minutes until fragrant.