Slice radish thinly, cut potatoes thickly, and julienne onion. Soak dried pollock briefly in water and cut into 2–3 cm pieces.

In a pot, stir-fry pollock, radish, and potatoes with 1 tbsp sesame oil and 1 tbsp soy sauce over high heat.

Add 1 tbsp red pepper powder and stir briefly, then add water and bring to a boil.

Add another 1 tbsp red pepper powder and simmer for 15 minutes.

Julienne green onion and onion.

Add prepared vegetables to the pot and continue boiling.

Boil for 7–10 minutes, then season with 1 tbsp minced garlic and 2 tbsp anchovy sauce.