Korean Cabbage and Radish Soup

During the winter time, I believe in all cultures world wide, families eat a lot more soup.

For this week, I want to introduce a very simple korean soup recipe which only has vegetables.

Ingredients:

  • 1 small korean radish
  • 1 korean baby napa cabbage
  • 1/3 of korean big green onion
  • 1 korean spicy green chili pepper
  • 2 tbsp of korean soy bean paste
  • 1 tbsp of minced garlic
  • 1 tbsp korean red chili powder
  • 3×3 piece of dashi
  • 1 small tea bag full of korean dried shrimp

Directions:

  1. First make the broth by boiling 4 cups of water with dashi piece and a tea bag full of korean dried shrimp. When it comes to a boil let it cook for about 10-15 minutes.
  2. While you are making the broth, prep the vegetables.
  3. Peel and slice the radish into cubes.
  4. Rip the cabbage leaves apart and slice them into similar size as the radish cubes.
  5. Slice the green onion.
  6. Take out the dashi and tea bag, add in the 2 tsbp of soy bean paste, 1 tbsp of korean red chili powder, 1 tbsp of minced garlic and sliced green chili pepper (can be omitted if you do not like too spicy).
  7. Add in the vegetables and let it cook altogether until the vegetables have cooked through.
  8. Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s