This traditional Korean soup is a must for those who love kimchi. Look for the ingredients in oriental shops or online.
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8 to 10 dried anchovies (large variety)
200g bean sprouts
1 teaspoon crushed garlic
1 teaspoon Korean red pepper powder
1/2 teaspoon salt
1 teaspoon dashida (Korean soup stock)
4 spring onions, sliced diagonally in 5cm lengths
Method Prep:20min › Cook:30min › Ready in:50min
Place the anchovies in a large saucepan and cover with the water. Soak for 20 minutes. Transfer to the hob and place over high heat. Bring to the boil, reduce heat to a simmer and cook for 20 minutes. Remove anchovies from water.
To the saucepan add the kimchi, beansprouts, crushed garlic, red pepper powder and salt; cook for 15 minutes.
Lastly, add dashida and spring onions. Simmer for another 15 minutes, then serve.