Baechu Kuk (Napa Cabbage and soya bean paste soup)

    1 hour 10 mins

    This is a simple, but flavor packed recipe for a Korean soup using napa cabbage, soya bean paste and dried anchovies.

    Ann Lee

    Washington, United States
    1 person made this

    Serves: 4 

    • 8-10 dried anchovies (big size for soup stock)
    • 15 leaves (400g) Napa cabbage
    • 1/2 pound (220 g) bean sprouts
    • 8 cups (2 litres) water
    • 3 tablespoons soya bean paste
    • 1 tablespoon crushed garlic
    • 1 teaspoon Korean red pepper powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon Dashida (Korean soup stock)
    • 4 each green onions (cut at slant 2 inches long)

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Soak the dried anchovies in 8 cups (2 litres) cold water in a large pot for 20 minutes. Then boil for 20 minutes on medium heat and take out the anchovies. Wash the bean sprouts 3-4 times in cold water and discard the bad or brown heads of the bean sprouts. Wash the cabbage and cut into bite size pieces and cook in boiling water for 5 minutes. Wash in cold water and squeeze the liquid out.
    2. Put the cleaned bean sprouts and cooked cabbage into the anchovy broth and add soya bean paste. Mix well until the soya bean paste dissolves. Add the crushed garlic, red pepper powder and salt, cook 15 minutes on medium high heat.
    3. Lastly, add the cut green onions and Dashida and lower the heat to medium. Cook another 15 minutes.

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