Baechu Guk (Cabbage Soup)

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Kieun

Ingredients

  • 4
    green onions
  • 1/2
    head cabbage
  • 1/4
    radish (daikon or Korean)
  • 1/2
    cup doenjang (fermented soybean paste)
  • 1
    anchovy stock packet
  • 5
    cups Water
  • 7-8
    cloves garlic
  • 1
    tablespoon gochugaru (Korean red pepper flakes)
  • 1
    tablespoon sesame oil
  • optional: light soy sauce to taste

Instructions

1
Wash 1/2 head cabbage,4 green onions and peel 1/4 radish (daikon or Korean).
2
Prepare some peeled garlic. Scoop out about 1/2 cup doenjang (fermented soybean paste).
3
Add 5 cups Water with 1 anchovy stock packet to a large pot on medium heat.
4
Chop radish into smaller chunks and add to the pot. Simmer for 15 minutes.
5
Chop cabbage into 3-4 inch pieces. Mince 7-8 cloves garlic. Slice green onions.
6
Take out the anchovy stock packet and radish chunks. Stir in doenjang.
7
Add chopped cabbage. Turn down heat to low. Cover with lid and simmer for 15 minutes.
8
Add minced garlic and 1 tablespoon gochugaru (Korean red pepper flakes). Cover with lid again and simmer on low heat for another 15 minutes.
9
Stir in sliced green onions and 1 tablespoon sesame oil.
10
Serve with a bowl of steamed rice and your favorite banchans (side dishes)!
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