1cupssliced Korean radish(daikon radish is also OK – optional)
Salt and pepper
You can either use a whole Bugeo and cut it into 1 1/2 inch pieces or tear them into strips. Strips are easier to eat when cooked so I like using strips. You can sometimes buy bugeo strips in packages.
Prepare anchovy stock. See my tips page on how to make stock in advance.
Prepare the vegetables. Cut radish by first slicing a 1 inch thick round piece. Then cut it into halves and then into square pieces. Cut onions and green onions.
We are ready to start the soup! Turn the heat to medium high and add about 2 handfuls of bugeo strips.
When the soup starts to boil, lower the heat and add onions, radish and garlic. Stir and let it simmer for 15 minutes or so until the radish and onions are fully soft.
Add green onions. After they have cooked for a couple minutes, add the beaten egg to the soup. Season with about 1 tsp of salt, taste it and adjust to taste. Because the pollock is salty, you will not need a lot of salt. Sprinkle some black pepper.
Add sesame oil and turn off the heat. Sesame oil loses a lot of the flavor and aroma when it’s cooked so remember to add it at the very end right before or after you turn off the heat.
Recipe by JinJoo Lee at www.kimchimari.com(c) All content on this site are copyright protected and images are ALL registered at the U.S. Copyright Office. Please do not use my images without my permission. If you’d like to share this recipe on your site, please modify or re-write the recipe and link back to this post as the original source. Thank you.