Korean Cabbage Soup Recipe (Baechu Gook)

Korean Cabbage Soup (Baechu Gook)
Naomi Imatome
  • Total: 25 mins
  • Prep: 5 mins
  • Cook: 20 mins
  • Yield: 4 Cups (4 Servings)

This cabbage soup is not often found in restaurants but is a staple in Korean households. Healthy, low-fat, and rich in nutrients and vitamins, Baechu Gook is Korean comfort food and is especially popular in the winter months.


  • 1 head Napa cabbage, chopped
  • 4 cups beef broth*
  • 4 tbsp. Korean soybean paste (daenjang)
  • 2 tsp. minced garlic
  • 2 tsp. black pepper**
  • scallions, chopped

Steps to Make It

  1. Gather the ingredients.

  2. In a large pot, bring soybean paste when the soup is very hot, stirring to dissolve.

  3. When it begins to boil, reduce to a simmer and add cabbage and garlic.

  4. Cook until cabbage is very tender, about 20 minutes.

  5. Turn off heat and add black pepper and chopped scallions.

*You can use store-bought beef broth for this soup if you don't have time to make your own.
**We like my baechu gook very peppery, but you can also replace this with red pepper powder (kochukaru) if you want that type of spiciness instead.