Maeuntang juk

Dice the cod fillet into small, bite-sized pieces. Thinly slice the green onion. Julienne the perilla leaves. Mince the garlic. Beat the egg in a small bowl.

In a medium pot, combine the maeuntang broth and water. Bring to a simmer over medium heat.

Add the cooked white rice to the simmering broth. Stir well to break up any clumps of cooked white rice.