← Nouns Cooking · Korean

Ingredients

• 450 ml Water
• 5 large dried anchovies, heads and guts removed
• 1 piece small piece dried kelp
• 60 g Cabbage, shredded
• 1 small tomato, cut into wedges (optional)
• 300 g soft (silken) tofu, sundubu
• 1 tsp minced garlic
• 1 tsp salted shrimp (or fish sauce)
• 2 Eggs, beaten
• 1 Spring onion, chopped
• 1 tsp Toasted sesame oil
• Salt

Method

1. Simmer the water with the anchovies and kelp for 10 min, then strain.
2. Add the cabbage, tomato and garlic and simmer for 3 min.
3. Spoon in the soft tofu in large pieces and season with the salted shrimp. Bring back to a simmer for 2 min.
4. Pour in the beaten eggs in a circle and leave for 30 seconds before stirring gently. Add the spring onion and sesame oil, check the salt and serve with rice.

Tips

• Leaving the egg alone for a moment before stirring gives big, soft curds rather than cloudy soup.
• In a hurry, a gluten-free stock cube dissolved in water works instead of anchovy broth.

Sources

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

Korean Bapsang Beyond Kimchee