Korean Cabbage Soup (Baechu Guk)

Korean Cabbage Soup (Baechu Guk)

The Spruce / Kristina Vanni

Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Servings: 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.

Ingredients

Steps to Make It

  1. Gather the ingredients.

    Korean Cabbage Soup (Baechu Guk) ingredients

    The Spruce / Kristina Vanni

  2. In a large pot, add the beef broth and bring to a simmer. Add the soybean paste (daenjang) and stir to dissolve.

    Add the soybean paste (daenjang) to the pot with beef broth

    The Spruce / Kristina Vanni

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

    add cabbage and garlic to the sauce in the pot

    The Spruce / Kristina Vanni

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

    cabbage soup cooking in the pot

    The Spruce / Kristina Vanni

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

    Korean Cabbage Soup (Baechu Guk) in a pot

    The Spruce / Kristina Vanni

Tips

  • 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.

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