Baechu Kuk Napa Cabbage And Soya Bean Paste Soup Recipes
BAECHU KUK (NAPA CABBAGE AND SOYA BEAN PASTE SOUP)
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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- Make anchovy broth by boiling, uncovered, about 12 medium size dried anchovies in 6 cups of water (or water used to rinse the rice) for 10 minutes. Fish out the anchovies and discard.
- Stir the soybean paste and red pepper paste in to the broth, or run them through a strainer in the broth. The latter process helps dissolve the pastes easier and catches any big chunks of beans remaining in the soy bean paste. Add the soup soy sauce to the broth.
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