Bukeo-guk

1. Gently rinse the dried pollock under cold water, then squeeze out excess water. Shred the dried pollock into smaller, manageable pieces.

2. In a large pot, heat the sesame oil over medium heat. Add the shredded dried pollock and minced garlic, stir-frying for 2-3 minutes until fragrant and the pollock is slightly golden.

3. Pour in the water and add the thinly sliced Korean radish. Bring the mixture to a rolling boil, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the Korean radish is tender.