Soak 100g dried pollock briefly in cold water for less than 5 minutes to retain its flavor.

Remove visible thick bones from the pollock and squeeze out excess water.

Crack 5 eggs into a bowl and prepare them.

Chop 1 green onion and 2 chili peppers finely. Skip chili peppers if serving to children or those who dislike spicy food.

Add chopped green onion and soaked pollock (cut into 2cm pieces) to the bowl with eggs.

Season with 1 tsp salt, 1 pinch black pepper, and mix well using chopsticks.

Fill a pot halfway with water and bring it to a boil. Skip making broth for simplicity.

Carefully pour the egg mixture into the boiling water while stirring gently.

Skim off any foam that forms and let it simmer for about 5 minutes on medium heat.