2ouncesdried pollockbukeo/hwangtae strips - 1 cup packed after being soaked and squeezed
1medium potatoor equal amount of Korean radish
1tablespoonsoup soy sauce - gukganjang
salt and pepper to taste
Rinse and soak the dried pollock strips in warm water until softened, about 20 minutes. Drain, reserving the soaking water. Lightly squeeze out the water, and tear the strips into bite size pieces.
Cut the potato in half lengthwise, and slice into half-moon shapes. Cut tofu into 1/2-inch thick bite size pieces. Cut the scallions into 1-inch lengths.
In a heated medium pot, sauté the pollock in the sesame oil (about 2 to 3 minutes) over medium high heat. Lightly season with salt. (If using Korean radish, sauté it with the pollock.)
Add 6 cups of water, including the water used to soak the pollock, and soy sauce to the pot. Bring it to a boil, covered, and continue to boil for 7 to 8 minutes. Add the potatoes, tofu, and garlic.
Cook until potatoes are cooked, about 5 minutes. Salt and pepper to taste. Reduce the heat to medium low, drop the scallions in, and gently drizzle the beaten egg over the boiling soup right before turning the heat off.