10
1
3
2
4
1
2
6
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T
cl
T
t
c
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Anchovy dry (1)
Nappa Cabbage (2)
Doenjang (3)
Chili, green (4)
Garlic
Flour, AllPurp
Fish Sauce (5)
Water
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Prep - (30 min)
- With the point of a small knife, split the bellies of the
ANCHOVIES and scrape out the guts (black lumps and powder)
which can make the stock taste sour. Some people remove the heads,
but others say leaving the heads on makes a better stock. I leave
them on, or toss them in if they break off. Place them in a fine
mesh Tea Ball, wrap in Cheese Cloth, or otherwise make a porous
package.
- Separate CABBAGE LEAVES and cut the stack in half crosswise.
Bring a pot of lightly salted water to a boil. Blanch the Cabbage
Leaves for a minute and a half or so, stirring. Drain and refresh
under cold running water.
- Chop Cabbage Leaves small.
- Slice CHILIS Thin, crosswise on a diagonal. Crush GARLIC
and chop fine. Mix.
Run - (35 min)
- In a sauce pan, place Cabbage, Chili mix,
Doenjang, Flour, and Fish Sauce. Stir until evenly
mixed. Add Anchovy Packet, and 6 cups Water.
- Bring to a boil, stir well and hold at a slow boil for about 25
minutes or until Cabbage is very tender. Turn to very low and hold
for another 5 minutes.
- Remove Anchovy Packet and serve hot in individual bowls.
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