← Nouns Cooking · Korean

Ingredients

• 450 g napa or spring cabbage, cut into bite-size pieces
• 1.2 l Water
• 10 large dried anchovies, heads and guts removed
• 1 piece dried kelp (about 8 cm square)
• 2½ tbsp Doenjang (Korean soybean paste)
• 1 tsp Gochujang
• 1 tbsp soup soy sauce
• 4 cloves Garlic, minced
• 2 Spring onion, cut into lengths
• 1 Green chilli, sliced (optional)
• Salt

Method

1. Simmer the water with the anchovies and kelp for 10 min, then strain.
2. Press the doenjang and gochujang through a small sieve into the broth so they dissolve without lumps.
3. Bring to the boil, add the cabbage and garlic and simmer for 10–12 min, until the cabbage is soft and sweet.
4. Season with the soup soy sauce and salt, add the spring onion and chilli and cook for 1 minute. Serve with rice.

Tips

• For a heartier soup, brown 150 g thinly sliced beef in the pot before adding the broth.
• For a vegan version use a kelp-and-mushroom broth instead of anchovies; doenjang itself is plant-based.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Kimchimari