Remove any remaining bones from the dried pollock to ensure safety and better eating experience.

Soak 2 handfuls of dried pollock in water until softened, then squeeze out excess water and mix with 2 tbsp perilla oil.

Add the soaked pollock and 1 liter of water (including the soaking water) to a pot and simmer for 15 minutes over medium-low heat.

Slice 1/3 onion, 1/2 green onion, and 1 chili. Dice 1/2 block of tofu.

Add the sliced onion and 80g bean sprouts to the pot. Cover and simmer for 5 minutes until the bean sprouts are cooked.

Add 1 tbsp minced garlic to the pot.

Add the diced tofu, sliced green onion, and chili to the pot.