Baechu Kuk (Napa Cabbage and Soya Bean Paste Soup)
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Description
This is a simple, but flavor-packed recipe for a Korean soup using napa cabbage, soya bean paste, and dried anchovies.
Ingredients
- 8 dried anchovies, or more to taste
- 8 cups cold water
- ½ pound bean sprouts
- 15 leaves napa cabbage
- 3 tablespoons Korean soy bean paste
- 1 tablespoon crushed garlic
- 1 teaspoon Korean red pepper powder
- ½ teaspoon salt
- 4 green onions, diagonally cut into 2-inch pieces
- ½ teaspoon dashi granules (Korean soup stock)
Directions
- 1. 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.
- 2. 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.
- 3. Cook cabbage in a pot of boiling water for 5 minutes; rinse under cold water and squeeze out excess liquid.
- 4. 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.
- 5. Stir green beans and dashi into soup, lower heat to medium, and cook for 15 minutes more.
Nutrition Facts
serving: 4 servings
calories: 80.8 kcal
carbohydrates: 11.3 g
protein: 7.5 g
saturated fat: 0.1 g
cholesterol: 17.1 mg
sodium: 957.3 mg
fiber: 4.2 g
sugar: 4 g
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