Chungcheong-do Bugeo Guk

Soak the dried pollock in cold water for 15-20 minutes until softened. Squeeze out excess water and shred the dried pollock into bite-sized pieces.

Peel and slice the Korean radish thinly into half-moon shapes. Cut the firm tofu into 2cm cubes. Finely chop the green onion. Mince the garlic. Whisk the egg in a small bowl.

In a pot, heat the sesame oil over medium heat. Add the shredded dried pollock and sauté for 2-3 minutes until fragrant.