This is the Korean equivalent of chicken noodle soup - it is a comforting, cure-all soup. It is also spicy and fresh, and easy to make. You will have to visit your local Asian market for some of the ingredients.
Ingredients
- beef stock: 3 cups
- toenjang (fermented soybean paste): 0.25 cup
- dashi kombu (dried kelp): 1 piece (4 inch piece, optional)
- garlic: 5 clove (chopped)
- medium-firm tofu, cut into 1 1/2 x 1/4 inch dominoes: 1 pack (16 ounce pack)
- napa cabbage, thickly: 1 pound (sliced)
- daikon radish cut into 1 1/2x1/4 inch pieces: 1 pound
- yellow squash, cut into 1 1/2x1/4 inch dominoes: 1 pound
- green onions, white and pale green part only, sliced diagonally into 1 1/4 inch pieces: 2 piece
- hot red pepper, seeded and sliced diagonally into 1/4 inch pieces: 1 piece
Metric Conversion
Stages of cooking
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Pour the beef stock into a stock pot or large deep skillet over medium-high heat. Stir in the toenjang until dissolved. Add the kelp and garlic, and bring to a boil. Put in the tofu, cabbage, daikon and yellow squash, cover and return to a boil. Cook gently for 5 minutes. Then add the green onions and hot pepper, and boil for a minute, or until the onion and pepper become fragrant and brightly colored. Limit the cooking time to no more than 15 minutes. Remove and discard kelp. Serve immediately.
