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Tear each strip of pollock into thin pieces about 2½ inches long, by hand.
Heat up a heavy bottomed pot over medium high heat. Add the pollock and toasted sesame oil and stir 2 to 3 minutes with a wooden spoon until the pollock turns light brown and fragrant.
Add 6 cups water, radish, and garlic. Cover and cook for 15 to 17 minutes over medium high heat until the radish turns translucent.
Stir in fish sauce and taste the soup. Add a little bit salt to your taste if you like.
Add the tofu and green onion and gently pour the beaten egg into the boiling soup. Pour the egg all over the soup but don’t mix in in. Let it cook on top so we get strands and chunks of cooked egg.
Cover and cook for 3 to 5 minutes until the egg is cooked.
Remove from the heat and stir. Ladle soup into serving bowls and serve right away with rice, kimchi, and more side dishes if you desire.