Bukeoguk (Dried Pollock Soup)

Rehydrate the Dried pollock by soaking it in a bowl of Water for 10-15 minutes until softened. Squeeze out excess water, then shred the Dried pollock into bite-sized pieces. Remove any bones or tough parts.

In a medium pot, heat the Sesame oil over medium heat. Add the shredded Dried pollock and minced Garlic. Stir-fry for 2-3 minutes until fragrant and the Dried pollock is lightly golden.

Pour the remaining Water into the pot. Add the thinly sliced Korean radish. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes to allow the flavors to meld and the Korean radish to soften.