Napa cabbage and soybean paste soup (baechu doenjangguk)

Put the napa cabbage into boiling water with the lid open and cook about 1 minute.

Drain, rinse and drain again; chop the cabbage really small.

Put 4 cups of chopped cabbage in a large pot with the soybean paste.

Add 5 or 6 cloves of minced garlic, the dried anchovies with heads and insides removed, and green chili pepper.

Add 2 tbsp all-purpose flour and mix well.

Cook about 20 minutes over medium-high heat.

Lower the heat and simmer about 10 minutes.

Remove the anchovies and serve really hot, with tofu, kimchi and broccoli pickles on the side.