Soak dried pollack in water for 10 minutes until it becomes plump. Prepare onion, green onion, green chili, and tofu by cutting them into bite-sized pieces.

Cut the soaked pollack into bite-sized pieces. Mix with soy sauce, sesame oil, and minced garlic. Massage the mixture and let it marinate for 10 minutes.

Add the marinated pollack to a pot and sauté with an additional tablespoon of sesame oil until fragrant.

Gradually add water in three stages, allowing the broth to develop a rich and milky texture. Start with one cup of water and bring to a boil.

Skim off any foam that rises to the surface for a cleaner broth. Add another cup of water and bring to a boil again.

Add prepared onion, tofu, and one tablespoon of salt. Simmer until the tofu softens, then add green chili.