Deagu Meaoontang (Pollock Meaoontang) Small Pollock (2lb), Daikon radish 1 lb, 1/2 package of Soybean sprout, 1/2 package of Tofu , Korean watercress 1/2 lb, Ssukat (type of Korean Herb, if you can't get it, you can increase the amount of watercress) 1/4 lb, 1 Onion, 4C cold water Seasoning: 1T dry white wine or rice wine, Korean chilli powder 2T (or up to taste), Soy sauce 1T, minced garlic 1/2 T, minced fresh ginger 1/3 T 1. Clean the fish (ask your fishmonger to do the honor. cut it into the four parts including the head!) and soak in cold water. Cut tofu into desired thickness. 2. Cut daikon radish into quarter circle shape, by first slicing it into 0.4 of inch thick disk shape and quartering it. Slice onion into same shape. 3. Pour 4 cups of cold water in the soup pot, add head of Pollock, radish, onion, and all the seasonings. Bring it to boil and cook it till the radish is half cooked. 4. Add Soybean sprout and the rest of fish. Bring it to boil and cook. skim off any foam that may form. When fish is almost cooked add tofu. 5. Take the pot off the heat, add Korean water cress and Ssukat. Close the rid, and wait for 5 min. Serve with hot steamed rice.