This is a simple, but flavor-packed recipe for a Korean soup using napa cabbage, soya bean paste, and dried anchovies.

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Recipe Summary

prep:
20 mins
cook:
55 mins
additional:
20 mins
total:
1 hr 35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place dried anchovies in a large pot and add cold water; let soak for 20 minutes. Bring liquid to a boil; reduce heat to medium and simmer for 20 minutes. Remove anchovies.

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  • Wash bean sprouts under cold water 3 or 4 times, discarding any bad or brown heads of bean sprouts. Wash cabbage and cut into bite-size pieces.

  • Cook cabbage in a pot of boiling water for 5 minutes; rinse under cold water and squeeze out excess liquid.

  • Mix bean sprouts and cabbage in the anchovy broth and add soy bean paste, stirring until soy bean paste dissolves. Add garlic, red pepper powder, and salt; cook and stir over medium-high heat for 15 minutes.

  • Stir green beans and dashi into soup, lower heat to medium, and cook for 15 minutes more.

Editor's Note:

Nutrition data for this recipe includes the full amount of anchovies. The actual amount consumed will vary.

Nutrition Facts

81 calories; protein 7.5g; carbohydrates 11.3g; fat 1.8g; cholesterol 17.1mg; sodium 957.3mg. Full Nutrition
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