Korean Napa Cabbage Anchovy Stew
Boiling anchovies past 10 minutes can turn the stock bitter. Remove the heads and dark innards from 20 g dried anchovies, simmer them in 800 ml water over medium heat for 10 minutes, and strain immediately. Simmer the cabbage stems and onion in the stock for about 5 minutes, add the leaves, garlic, and soup soy sauce for 5 minutes on medium-low, then slide in the tofu and simmer about 4 minutes without stirring hard.
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
No doenjang or gochujang goes into this stew, and napa cabbage and anchovy stock do nearly all the work.
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That is why the anchovies lose their heads and dark guts first and steep for no more than 10 minutes before straining; any longer and they turn the broth bitter.
Ingredients
Instructions
- 1
Remove the heads and dark innards from 20g dried anchovies so the broth will not taste bitter.
Cut 280g napa cabbage lengthwise into long strips, then thinly slice the onion and keep the thicker cabbage stems easy to add first.
- 2
Put 800ml water and the cleaned anchovies in a pot and bring it to a boil over high heat.
Once boiling, lower to medium heat and simmer for only 10 minutes, then strain immediately to keep the stock clean.
- 3
Return the clear stock to the pot and add the cabbage stems with 80g onion first.
Simmer over medium heat for about 5 minutes, and when the stems look slightly translucent, add the leafy cabbage pieces.
- 4
Stir in 0.8 tablespoon minced garlic and 1 tablespoon soup soy sauce to season the stock.
When the broth returns to a boil, reduce to medium-low heat and simmer 5 minutes so the cabbage sweetens the liquid.
- 5
Cut 200g tofu into thick pieces and slide them between the cabbage strips.
Do not stir hard; spoon broth over the tofu and simmer about 4 minutes so it heats through without breaking.
- 6
Add 1 diagonally sliced cheongyang chili and 0.3 teaspoon salt.
Taste the broth after the cabbage is soft; when it is lightly salty, gently sweet, and clean, turn off the heat and serve hot.
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