|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 7g||2%|
|Dietary Fiber 1g||5%|
|Total Sugars 1g|
|Vitamin C 3mg||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Korean cabbage soup, also known as baechu guk, is not often found in restaurants but is a staple in Korean households. Healthy, low fat, and rich in nutrients and vitamins, baechu guk is Korean comfort food and is especially popular in the fall and winter months.
This soup is made with napa cabbage, a popular ingredient in Asian cuisines. Napa cabbage is an oblong-shaped, white to pale green cabbage that is easy to prepare and used in stir-fries, salads, noodle dishes, soups, and dumplings. This cabbage has a mild flavor that when cooking gets sweeter, this sweetness transports itself into the soup. Taking less than 30 minutes to prepare and get on the table, napa cabbage soup is made with only six ingredients—the napa cabbage, beef broth, doenjang (Korean soybean paste), garlic, scallions, and some black pepper—and cooked until the cabbage is tender.
Serve this Korean cabbage soup with some rice and kimchi for a delicious lunch or dinner.
Gather the ingredients.
In a large pot, add the beef broth and bring it to a simmer. Add the soybean paste (doenjang) and stir to dissolve.
When it begins to boil, reduce to a simmer, and add cabbage and garlic.
Cook until cabbage is very tender, about 20 minutes.
Turn off heat and add black pepper and chopped scallions.
- You can use store-bought beef broth for this cabbage soup if you don't have time to make your own.
- If you make rice to serve with this dish, save the water that you used to rinse the rice and use the rice water for the soup. This is what Korean cooks typically do, and it adds another dimension of flavor to the soup.
- Save a little bit of time in the preparation by chopping up the napa cabbage. You can store it in the refrigerator for up to two days.
We like baechu guk very peppery, but you can replace the black pepper with red pepper powder (kochukaru) if you want that type of spiciness instead.
How to Store
Store any leftovers of this soup in an airtight container in the refrigerator for up to five days.
Korean cabbage soup can be frozen in a freezer-safe container or bag for up to three months. Simply thaw overnight in the refrigerator and reheat in the microwave or on the stove.
What is doenjang?
Doenjang—pronounced DEN-jahng—is fermented soybean paste that is an essential ingredient in Korean cuisine. This seasoning is used in soups, stew, Ssamjang, relishes, and on meats and vegetables as a dipping sauce. It has a salty, earthy, umami taste.
You can find doenjang in many grocery stores, Asian markets, or online.