Ingredients
6 leaves of napa cabbage, chopped into bite size pieces
10 dry anchovies
1 small piece of kelp
2 1/2 tablespoon dwenjang (or miso)
2 red peppers, sliced
Directions
1) Add kelp, anchovies, and 4 cups of water to a medium pot.
2) Bring it to a boil. Take out the kelp and anchovies.
3) Add cabbage and dwenjang. Cook over medium-high heat for 15 minutes.
4) Add hot peppers. Serve with rice.
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