Gyeongsang-do Eochapssal

Rinse Glutinous rice thoroughly under cold running water until the water runs clear. Soak the Glutinous rice in 400g of cold Water for at least 2 hours, then drain well.

Prepare Dashima broth: In a pot, combine Dashima with 800g of Water. Bring to a boil over medium-high heat, then reduce heat and simmer for 10 minutes. Remove and discard the Dashima.

Cut Pollock fillet into 5cm pieces. Season the Pollock fillet lightly with 2g Salt and 1g Black pepper.