Soak dried pollock in water for 3 minutes, drain, and squeeze out excess water.

Slice radish, onion, and green chili pepper.

Heat a pan and add 1 tbsp of perilla oil.

Add pollock and radish to the pan and stir-fry until the oil evaporates.

Pour water equivalent to 1.5 servings of instant noodles into the pan.

Add onion, green chili pepper, soy sauce, fish sauce, ginger, and ground pepper.

Once boiling, add 1 tbsp minced garlic and 1/3 tbsp salt.

Simmer until the radish is fully cooked and the broth turns creamy.