Hwangtae Haejangguk (Dried Pollack Soup)

Soak the pollack strips in water for 5 minutes, squeeze them out well, and cut into bite-size pieces.

~5 min

Heat the sesame oil in a pot and sauté the pollack and thinly sliced radish over medium heat for 3 minutes.

~3 min

Why: Sautéing in sesame oil is ★ key to the flavor — it's what makes the broth milky and nutty. Skip it and you get thin, bland soup.

Watch out: High heat burns the sesame oil and turns the broth bitter — stay on medium.

Add the water, bring to a boil over high heat, then simmer over medium for 10 minutes.

~11 min

Season with the soup soy sauce and garlic, add the tofu, and simmer 2 minutes.

~3 min

Beat the egg, pour it in with a circular motion, wait 10 seconds, and stir just once.

~2 min

Watch out: Stir the moment you pour and the broth turns murky — let the egg half-set, then stir.

Add the green onion and pepper and turn off the heat.

~1 min