🇰🇷Ingredients
6 Cups Water
1/8 Cup DoenJang (adjust amount to preference)
1/2 Cup Korean Radish/sliced thin (substitution: round pink/red radishes)
1/4 Onion/sliced thin
1 Bunch Korean spinach OR (2 - 3 large Napa Cabbage leaves, cut into 1.5/2”)
2 - 3 Fresh garlic/finely minced
1-2 Scallions/cut into 2”
Black Pepper/1-2 pinches
1/2 Tsp Anchovy Dashida (optional)
🇰🇷BROTH:
4-6 Large/2” length dried anchovies (remove inner core dried intestines) OR 1 seafood broth teabag
🛒 🇰🇷🛒Korean ingredients
🌱Vegan Broth: 4-6” Dried Sea Kelp/Dashima & 1/2 Tbsp soy sauce (Korean broth soy sauce/GukGanJang or All-Purpose) OR 1/2 Tbsp homemade vegan ‘fish sauce’ (included in Vegan Kimchi recipe.
🇰🇷INSTRUCTIONS
Bring water to boil, add the anchovies, cover w lid and boil for 5 mins. Then remove.
(🌱Vegan: Add the sea kelp/dashima. Cook for 10mins & follow same as above) Add the rest of the ingredients (minus the scallions) and cook for 8-10 mins on medium heat w the lid on. Add the scallions at the end.
Season to taste with salt and/or anchovy dashida