Level | Medium

INGREDIENTS (serves 2)

3 pieces x Seaweed stock

3 x onions

2 oz (60 grams) x Dried shredded pollock

1 x Korean radish

4 cloves x Garlic

Himalayan sea salt


2 stalks x Spring onions

1 x Red chilli

3 x Eggs



Heat up a large pot of water with a peeled whole onion and 3 large pieces of seaweed stock.

Take 2 oz (60 grams) of dried shredded pollock from a package and cut each strip into thin pieces. They should be about an inch long.

*tip: 1 package of dried shredded pollock usually weighs 150 grams (about 5 oz), so you could make 5-6 servings with 1 packet

Peel a radish and slice it into small pieces (cut the radish in half lengthways, then once again in half lengthways, with each piece cut 5mm thick to look like quarter circles) to make 2 cups’ worth.

Peel and cut 2 onions into halfmoon shapes. Slice 2 stalks of green onions and 1 red chilli into diagonal pieces. Mince 4 cloves of garlic. Beat 1 egg in a small bowl with a fork. Set them all aside.

Add the dried pollock strips and the minced garlic to the pot and stir it for 30 seconds with a wooden spoon. Add the radish.

Close the lid and boil for 20 minutes over high heat.

20 minutes later, open the lid and add 2 tbs salt and the cut onion.

Lower the heat to medium-low and simmer for 2-3 minutes.

Open the lid and pour the beaten egg into the boiling soup.

*tip: Don’t stir the soup until the beaten egg is cooked and floating.

Turn the heat off and add the green onion and red chilli.

Stir it with a ladle so the green onion is cooked a little by the boiling soup.

Serve with rice and  side dishes including kimchi.