Baechu Kuk (Napa Cabbage and Soya Bean Paste Soup)

Baechu Kuk, a traditional Korean soup made of napa cabbage, soybean paste, and anchovy broth, is a simple yet flavor-packed recipe.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 81 Calories

Ingredients

• ½ teaspoon salt
• 1 tablespoon crushed garlic
• ½ pound bean sprouts
• 8 cups cold water
• 8 dried anchovies, or more to taste
• 15 leaves napa cabbage
• 3 tablespoons Korean soy bean paste
• 1 teaspoon Korean red pepper powder
• 4 green onions, diagonally cut into 2-inch pieces
• ½ teaspoon dashi granules (Korean soup stock)

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Cook cabbage in a pot of boiling water for 5 minutes; rinse under cold water and squeeze out excess liquid.

Step 4

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.

Step 5

Stir green beans and dashi into soup, lower heat to medium, and cook for 15 minutes more.