- 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
- Heat a large skillet with 11/2 Tbsp. sesame oil over medium heat, add cabbages, salt, garlic and stir-fry for minute or two.
- add the broth and cook for several more minutes; stirring well.
- 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).
- Taste to see if more salt if needed. Right before turning off the heat , add chopped green onion, and mix well.
- 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.