Baechu Guk (Cabbage Soup)
- 4green onions
- 1/2head cabbage
- 1/4radish (daikon or Korean)
- 1/2cup doenjang (fermented soybean paste)
- 1anchovy stock packet
- 5cups Water
- 7-8cloves garlic
- 1tablespoon gochugaru (Korean red pepper flakes)
- 1tablespoon sesame oil
- optional: light soy sauce to taste
Wash 1/2 head cabbage,4 green onions and peel 1/4 radish (daikon or Korean).
Prepare some peeled garlic. Scoop out about 1/2 cup doenjang (fermented soybean paste).
Add 5 cups Water with 1 anchovy stock packet to a large pot on medium heat.
Chop radish into smaller chunks and add to the pot. Simmer for 15 minutes.
Chop cabbage into 3-4 inch pieces. Mince 7-8 cloves garlic. Slice green onions.
Take out the anchovy stock packet and radish chunks. Stir in doenjang.
Add chopped cabbage. Turn down heat to low. Cover with lid and simmer for 15 minutes.
Add minced garlic and 1 tablespoon gochugaru (Korean red pepper flakes). Cover with lid again and simmer on low heat for another 15 minutes.
Stir in sliced green onions and 1 tablespoon sesame oil.
Serve with a bowl of steamed rice and your favorite banchans (side dishes)!