INGREDIENTS :
15 dried medium-sized anchovies, 227g soybean sprouts, 1 clove of garlic, 6 stems of spring onion, some salt, 6 cups of water, some hot red pepper powder.
SEASONINGS:
(1) 1t Korean hot red pepper powder, 1t sesame oil.
(2) 1t salt.
PREPARATION :
1. Rinse anchovies and drain.
2. Pour 6 cups of water to a pot; Add the anchovies; Bring to the boil over a high heat; Turn to a medium heat; Cook over a medium heat for 10 minutes; Turn off the heat; Strain through a stainless steel sieve; Discard the anchovies.
3. Discard the wilted soybean sprouts; Discard any bean skins; Soak in water with some salt for 30 minutes; Lift the soybean sprouts up; Rinse and drain.
4. Rinse and cut off the roots of spring onion; Chop.
5. Peel, rinse and mince garlic.
6. Return the anchovy broth from the step 2 to the pot; Bring to the boil over a high heat; Add the soybean sprouts and seasoning (1); Bring to the boil over a high heat; Turn to a low heat; Cook over a low heat for 10 minutes; Add seasoning (2) and most of the spring onion; Stir over a low heat till well mixed; Turn off the heat; Arrange in serving bowls; Sprinkle with some hot red pepper powder; Garnish with the remaining spring onion; Serve immediately.
