Cut the radish into thumb-sized slices, then into thirds for easy preparation.

Prepare the dried pollock by briefly soaking it in water and removing excess moisture.

Heat sesame oil in a pot over low heat and stir-fry the pollock for about 15 seconds.

Add the radish slices and enough water to slightly cover them. Cover the pot and boil on high heat.

Once the soup turns milky, add more water until the pot is half full and bring to a boil.

Add minced garlic, soy sauce, and anchovy sauce. Boil for at least 5 minutes.

Add the remaining water and bring to a boil again. Add green onion and adjust the salt to taste.