Sunday, October 20, 2013

Cabbage Namul


  • 1/2 head of cabbage, thinly sliced
  • 1 cup anchovy broth
  • 1 tsp salt
  • 1 1/2 Tbsp sesame oil
  • 2 garlic cloves, minced 
  • 1 green onion, thinly sliced


  1. Heat a large skillet with 11/2 Tbsp. sesame oil over medium heat, add cabbages, salt, garlic and stir-fry for minute or two.
  2. add the broth and cook for several more minutes; stirring well.
  3. Reduce heat to medium low, cover, cook for additional 4-5 minutes with the lid on until the cabbage is cooked. (it will look more transparent than white - you don't want it to be too crispy or too soft).
  4. Taste to see if more salt if needed. Right before turning off the heat , add chopped green onion, and mix well.
  5. Serve it warm with rice and other banchan!
* making anchovy stock
  • 10-12 medium to large dried anchovies
  • 2 piceces of dried dashima (about 3 inch squares)
  • 6 -8 cups water
It is very common for Korean home cooks to simply throw a few anchovies in the water to make this simplest form of anchovy stock. It's a convenient way to add another layer of flavor to a dish.
Prepare 10 - 12 medium to large dried anchovies and 2 pieces of dried dashima (about 3-inch squares). Soak them in 6 - 8 cups of water in a medium size pot (3 Qt) for at least 20 minutes. Then, bring it to a gentle boil, uncovered. Reduce the heat to medium high, and boil for 10 minutes. Drain the liquid to remove anchovies and dashima from the stock.

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