STEP 1/13
Cut the pollack lightly.
These days, the ones that sell pre-maintained ones are bloodied like this when you open them. Wash it in clean water.
STEP 2/13
Cut the radish into big pieces.
STEP 3/13
Cut the green onion diagonally.
STEP 4/13
Chop up the cheongyang peppers.
STEP 5/13
Cut tofu into bite-size pieces.
STEP 6/13
Bring radish and water to a boil in a pot.
STEP 7/13
In the meantime, mix the ingredients for the sauce.
STEP 8/13
If you poke the radish with chopsticks and it's a little hard to get in, add the sauce. Then cover and simmer for 5 minutes.
STEP 9/13
And add the dried pollack.
STEP 10/13
And the most important thing is to add lemon juice.
When lemon juice is added, it definitely catches the fishy taste and brings out the savory taste of pollack.
STEP 11/13
When the pollack is 90% cooked, add tofu and bring to a boil.
STEP 12/13
When the pollack is done, add the green onions, salt, and minced garlic and simmer for about 10 minutes.
If you add lemon juice or vinegar, it tastes clean and doesn't taste fishy.
Season with salt only.