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.

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.

Per Serving: 81 calories; protein 7.5g; carbohydrates 11.3g; fat 1.8g; cholesterol 17.1mg; sodium 957.3mg.