Dried Pollock and Seaweed Soup (4 servings)

Soak 20 g dried seaweed in cold water for 10–20 minutes per package, rinse several times, and cut into bite-size pieces.

Check 60 g pollock strips by hand for bones and hard fragments; remove them, briefly moisten and squeeze dry.

Add 1 tbsp perilla oil to a pot and sauté seaweed and pollock over medium-low heat for about 3 minutes, stirring to prevent scorching.

Add 1.6 L water and 1 tbsp garlic. When boiling, lower heat and simmer 20–25 minutes until the pollock becomes tender.

Season with 1½ tbsp soup soy sauce and add salt from ¼ tsp only if needed. Recheck for bones and serve hot.