Wash the pollack clean and soak it in boiling water. By soaking it in boiling water,
it removes the saltiness and moisture.
Tear the soaked pollack with your hands.
Cut the green onion diagonally as seen on the picture.
Chop or slice garlic thinly.
Put some perilla oil in a separate pan, add garlic and green onions,
and pollack and stir-fry.
Put an egg onto the boiling pan and boil it again.
Season the soup with salt.
Place perilla oil yellow pollack soup in a bowl and serve with warm rice.

Perilla oil Hwangtaeguk has the savory scent of perilla oil and the taste of dried pollack. It's a soup with deep traditional flavor. You can enjoy the savory taste of the combination of dried pollack and perilla oil. I hope you enjoy your meal!