- 8 dried anchovies, or more to taste
- 8 cups cold water
- 1/2 pound bean sprouts
- 15 leaves Napa cabbage
- 3 tablespoons Korean soy bean paste
- 1 tablespoon crushed garlic
- 1 teaspoon Korean red pepper powder
- 1/2 teaspoon salt
- 4 green onions, diagonally cut into 2-inch pieces
- 1/2 teaspoon dashi granules (Korean soup stock)
- Place dried anchovies in a large pot and add cold water; let soak for 20 minutes. Bring liquid to a boil; reduce heat to medium and simmer for 20 minutes. Remove anchovies.
- Wash bean sprouts under cold water 3 or 4 times, discarding any bad or brown heads of bean sprouts. Wash cabbage and cut into bite-size pieces.
- Cook cabbage in a pot of boiling water for 5 minutes; rinse under cold water and squeeze out excess liquid.
- Mix bean sprouts and cabbage in the anchovy broth and add soy bean paste, stirring until soy bean paste dissolves. Add garlic, red pepper powder, and salt; cook and stir over medium-high heat for 15 minutes.
- Stir green beans and dashi into soup, lower heat to medium, and cook for 15 minutes more.