Dongtae Tang

Thaw the frozen pollack slightly under cold running water, then clean and cut into 5-6 cm pieces.

Slice the Korean radish into thin, half-moon shapes. Slice the firm tofu into 2 cm thick rectangles. Cut the green onion into 5 cm lengths. Mince the garlic and fresh ginger. Slice the Korean chili pepper diagonally. Trim the base of the enoki mushrooms and separate.

In a small bowl, combine the gochugaru, gochujang, doenjang, minced garlic, minced fresh ginger, guk-ganjang, fine sea salt, and black pepper powder to create the seasoning paste.