Cut tofu into 1cm cubes and slice half of the radish thinly while using the other half to make broth.

Slice green chili and red chili diagonally, and cut spring onion into 2cm pieces.

Cut dried pollack into bite-sized pieces.

Boil dried pollack, leek root, hamcho, and radish to create the broth.

Remove hamcho and leek root from the broth, season with soy sauce, and add the sliced radish to the soup.