Bugeo guk

Soak the Dried pollack in cold water for 10-15 minutes until softened. Squeeze out excess water, then shred it into bite-sized pieces.

Peel and thinly slice the Korean radish into half-moon shapes. Dice the Firm tofu into 2cm cubes. Chop the Green onions into 3-4cm lengths. Mince the Garlic. Beat the Eggs lightly in a small bowl.

In a pot, heat the Sesame oil over medium heat. Add the shredded Dried pollack and sliced Korean radish, and sauté for 3-5 minutes until the Korean radish becomes slightly translucent.