Ingredients

1/4 head medium size napa cabbage (about 1 pound)

4 cups anchovy broth* (or beef broth)
2 tablespoons Korean soybean paste (doenjang)
1 teaspoon Korean red pepper paste (gochujang)
1 tablespoon soup soy sauce (guk ganjang)
1 teaspoon minced garlic
2 scallions, cut into 2 inch lengths
salt and pepper to taste

Directions

1. Make anchovy broth by boiling, uncovered, about 12 medium size dried anchovies
in 6 cups of water (or water used to rinse the rice) for 10 minutes. Fish out the
anchovies and discard.

2. While the broth is being made, cut the cabbage into 2 to 3-inch pieces.

3. Stir the soybean paste and red pepper paste in to the broth, or run them through
a strainer in the broth. The latter process helps dissolve the pastes easier and
catches any big chunks of beans remaining in the soy bean paste. Add the soup soy
sauce to the broth.

4. Add the cabbage, cover and bring it to a boil. Reduce the heat to medium and
cook until the cabbage becomes soft, 1o to 15 minutes. Add the scallions and garlic
and cook for an additional 5 minutes. Add salt, if necessary, and pepper to taste.