Korean Spinach Soup

    1 hour 30 minutes

    This is a spinach soup with Korean flavourings like dried anchovies, soy bean paste, red chilli powder and Dashida.

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    Serves: 4 

    • 8-10 dried anchovies
    • 5 cups (1.25 litre) cold water
    • 240g bean sprouts
    • 360g spinach
    • 2 tablespoons Korean soy bean paste
    • 1 tablespoon crushed garlic
    • 2 teaspoons Korean red chilli powder
    • 1 teaspoon Dashida, Korean soup stock
    • 2 spring onions, cut 5cm long

    Preparation:40min  ›  Cook:50min  ›  Ready in:1hour30min 

    1. Soak the dried anchovies in the cold water for 20 minutes. Then boil for 20 minutes on medium heat then take out the anchovies, reserve.
    2. Wash the bean sprouts 3-4 times in cold water and take bad heads off and discard broken sprouts. Put the washed bean sprouts into the fish stock with the salt. Cover the top and cook for 10 minutes on medium heat.
    3. Clean the spinach and wash 5-6 times in cold water. Add along with the soy bean paste, garlic and Korean red chilli powder to the saucepan and cook for another 10 minutes.
    4. Lower the heat. Add the Dashida and spring onion. Cook for 10 more minutes.

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