CabbageChoose cabbage with dark green outer leaves; blanch and chop2 lb
Rice rinse water (tteumul)7 cups
Garlic clovesLarge cloves6 cloves
Green chili pepper (serrano)Use one if you don't want it too spicy; up to two1
Doenjang (Korean fermented soybean paste)Adjust saltiness to taste; can add more later¼ cups
Dried anchoviesLarge dried anchovies, heads and guts removed9
SaltA little added when blanching the cabbage~a pinchest.
Gochujang (optional)Add near the end for extra spice and reddish colorto taste
Steps
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1
Rinse the rice gently and collect the milky rice-rinse water (tteumul), about 7 cups, for later use.
2
Bring a pot of water to a boil with a little salt, then blanch the cabbage stems first (separated from leaves) for about one minute until softened.
3
Remove the blanched cabbage and rinse it thoroughly to remove any dirt.
4
Chop the cleaned cabbage into small pieces and place it in a soup pot.
5
Add the minced garlic and the chili pepper to the cabbage in the pot.
6
Add the doenjang, adjusting the amount to taste since doenjang itself is quite salty.
7
Remove the heads and guts from the dried anchovies, add them to the pot, and mix everything well by hand so the cabbage absorbs the flavors.
8
Pour in the reserved rice-rinse water instead of plain water, cover, and cook over medium-high heat for 15 minutes.
9
Turn the heat down to medium and continue cooking for another 15 minutes until the soup smells rich and nutty from the doenjang.
10
Remove the anchovies, stir well, and ladle into a big bowl, optionally serving with a scoop of rice; you can also stir in a little gochujang at the end for extra spice and color.
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