Peel the potatoes. Dice them into small, thin wedges. Also cut spring onion into small pieces. 

Take out a large pot. Pour in 3 cups of stock broth. Bring it up to a boil. Once boiling, put potatoes pieces in. Then reduce the heat to a medium-low (a gentle simmer). Let it cook until the potatoes get soft - should take about 8 minutes. 

When the potatoes turn soft, use a soup ladle and skim the foam off the top of the soup. Then add-in the minced garlic, salt and black pepper. Take a small sip and see if you want to add more minced garlic or salt. Then add the spring onion in. Turn off the heat. Let it cool down for 5 minutes.

Place into bowl and eat with a bowl of rice. 

Typically, sole fillets are sold frozen at Korean markets. You can de-thaw them at room temperature. Or simply give them a rinse under water - this will melt the thin layer of ice. Then pat-them down dry with a paper towel (don't forget - or the cooking oil will splatter everywhere).

Put a frying pan on medium-low heat. Keep the heat low so it doesn't burn. Put some oil in. Once it is hot, place the fillet in. Let it cook until it gets a nice crispy skin on the underside. Place a few shakes of salt in. Then flip the fish back over and grill it on the top-side. Once it is crispy on both sides, it is ready. Plate and serve.

Please note that the fillets have bones in them (one in the middle, and small ones on the edges). Use your chopsticks to pick those out!