← Nouns Cooking · Korean

Ingredients

• 1 l Water
• 1 piece kombu (dried kelp), about 8 cm
• 100 g Korean radish or daikon, cut into chunks
• ½ Onion
• 1½ tbsp soup soy sauce
• salt and pepper, to taste
• 400 g mixed mushrooms (shiitake, oyster, king oyster, enoki), sliced or torn, stems saved for the broth
• 150 g Napa (Chinese) cabbage, cut into pieces
• ½ Onion, sliced
• 1 small carrot, thinly sliced
• 250 g firm tofu, sliced
• 2 Spring onion, cut into 5 cm pieces
• 1 tsp minced garlic
• 60 g Glass (sweet potato) noodles, soaked in warm water for 20 min
• 1 tbsp gochugaru (for a spicy broth) (optional)

Method

1. Put the water, kombu, radish, half onion and mushroom stems in a pot. Bring to the boil, take out the kombu, then simmer for 10 min. Strain and season with soy sauce, salt and pepper.
2. Arrange the mushrooms, cabbage, sliced onion, carrot, tofu and spring onions in neat sections in a wide, shallow pot. Put the garlic in the middle.
3. Pour in the hot broth (stir in the gochugaru now for a spicy version) and bring to the boil over medium-high heat. Simmer for 5–7 min, until the mushrooms are tender.
4. Add the drained noodles and cook for 2 min more. Serve at the table, ladling broth, vegetables and noodles into bowls, with rice on the side.

Tips

• For meat-eaters, add paper-thin beef slices at the end; they cook in seconds. Anchovy broth is the other classic base.
• Finish with udon noodles or rice cooked in the leftover broth.

Sources

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

Korean Bapsang FutureDish