Korean Cabbage Soup

    1 hour 30 minutes

    This flavoursome Korean cabbage soup known as 'Baechu Kuk' contains Chinese cabbage, soybean paste and dried anchovies.

    6 people made this

    Serves: 4 

    • 8-10 dried anchovies
    • 8 cups (2 litres) water
    • 220g bean sprouts
    • 15 leaves (400g) Chinese cabbage
    • 3 tablespoons soybean paste
    • 1 tablespoon garlic, crushed
    • 1 teaspoon Korean red chilli powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon Korean soup stock or vegetable stock
    • 4 each spring onions, cut at slant 5cm long

    Preparation:20min  ›  Cook:50min  ›  Extra time:20min soaking  ›  Ready in:1hour30min 

    1. Soak the dried anchovies in 8 cups (2 litres) cold water in a large saucepan for 20 minutes. Then boil for 20 minutes on medium heat then take out the anchovies.
    2. Wash the bean sprouts 3-4 times in cold water and discard the bad or brown heads.
    3. Wash the cabbage and cut into bite size pieces and cook in boiling water for 5 minutes. Rinse in cold water then squeeze the liquid out.
    4. Put the cleaned bean sprouts and cooked cabbage into the anchovy stock and add soybean paste. Mix well until the soy bean paste dissolves.
    5. Add the crushed garlic, red chilli powder and salt then cook 15 minutes on medium high heat.
    6. Add the spring onions and Korean soup stock then lower the heat to medium. Cook another 15 minutes.

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