This is a simple, but flavor-packed recipe for a Korean soup using napa cabbage, soya bean paste, and dried anchovies.
Provided by Ann Lee
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h35m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
- 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.
Nutrition Facts : Calories 80.8 calories, Carbohydrate 11.3 g, Cholesterol 17.1 mg, Fat 1.8 g, Fiber 4.2 g, Protein 7.5 g, SaturatedFat 0.1 g, Sodium 957.3 mg, Sugar 4 g
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