Ingredients

400 grams of Chinese cabbage, 220 grams of soybean sprouts, 8-10 dried anchovies (large fish for soup), 3 tablespoons of soybean paste, 1 tablespoon of minced garlic, 2 liters of purified water, 1 tsp Korean red chili powder, 1 tsp salt, 1/2 tsp Korean beef broth powder, 4 green onions, cut into 5 cm sections

Method

1. Wash the dried anchovies, put them into a soup pot with 2 liters of cold water, and soak them for 20 minutes. Place the pot over medium heat, bring to a boil and cook for another 20 minutes, then remove the anchovies and reserve the soup. Wash the bean sprouts 3 times with cold water and discard any brown or bad bean sprouts. Wash the cabbage, cut it into 4 cm pieces, boil it in boiling water for 5 minutes, take it out, rinse it with cold water and squeeze out the water.

2. Add the soybean paste into the anchovy clear soup and stir until the soybean paste is evenly incorporated into the soup. Add bean sprouts, cooked cabbage, garlic, chili powder and salt and cook over medium heat for 15 minutes.

3. Add green onion and beef soup powder, turn down the heat and cook for another 15 minutes.