Gyeongsang-do Dongtae Guk

Cut 500 g pollock into bite-sized pieces and season with 5 g salt and 2 g pepper.

Slice 200 g Korean radish, 50 g onion, 20 g garlic, and 30 g Korean chili peppers.

In a pot, heat 10 g perilla oil and sauté the onion, garlic, and Korean radish until fragrant.