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.


  • 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


  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!

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