Rinse the dried pollock lightly with water and squeeze out the excess moisture.

Boil the pollock in water over high heat until the liquid reduces by half, creating a rich broth.

Add 2 ladles of pollock broth to 1 cup of cooked rice and bring to a boil.

Add chopped carrots and continue boiling. Optionally, substitute carrots with zucchini.

Add 1 tbsp sesame oil and season with 2 pinches of salt. Adjust seasoning to taste.

Turn off the heat and stir in 1 egg gently in one direction for a creamy texture.