Clear Dried Pollock and Soybean Sprout Soup (3 servings)

Briefly rinse and soften the dried pollock, squeeze gently and remove hard bones. Rinse soybean sprouts.

Thinly slice the radish and chop scallion. Over medium heat, sauté pollock and radish in perilla oil for about 2 minutes.

Add 900 ml water, bring to a boil and simmer for about 7 minutes until the radish begins to soften.

Add sprouts and garlic; continue boiling for 5–7 minutes until sprouts are thoroughly cooked and no longer smell raw.

Add soup soy sauce and scallion, simmer briefly, then taste and add only enough salt if needed.