Korean Blood Curd Soup (Spicy Ox Blood and Beansprout Stew)

Cut 150 g napa cabbage greens into bite-size lengths.

Add 1 tablespoon soybean paste and 1 tablespoon minced garlic, then rub the seasoning through the leaves and stems so no thick clumps of paste remain.

Pour 1500 ml water into a pot and bring it to a full boil over high heat.

When it bubbles strongly, add the seasoned greens and 120 g bean sprouts, spreading them into the liquid instead of pressing them down hard.

Once the soup returns to a boil, lower to medium heat and simmer for 10 minutes.

It is ready for the next step when the greens loosen, the broth turns cloudy from the soybean paste, and the sprouts still look firm.

Cut 300 g blood curd into large pieces and slide them gently along the side of the pot.

Keep the heat at medium and simmer for 8 minutes, avoiding deep stirring so the curd heats through without breaking.

Stir 1 tablespoon red chili flakes into a ladleful of hot broth first, then return it to the pot so it disperses evenly.

Add sliced green onion and simmer 5 minutes more, until the broth turns reddish.

When the blood curd is hot through and the bean sprouts still retain some texture, turn off the heat and serve immediately while hot.