Prepare the dried pollock by removing the head, bones, and skin, then shred it. Slice the potato and green onion.

Add the shredded pollock directly to the pot without sautéing.

Add 5 tbsp of perilla oil to the pot.

Pour half of the water (500ml) into the pot and bring to a boil.

Simmer for 10 minutes until the broth turns milky.

Add the remaining water (500ml) and continue boiling.

Add the sliced potato and cook until tender.

Add the sliced green onion and cook briefly.