Recipe: Appetizing Korean Napa Cabbage Soup - Baechuguk

Korean Napa Cabbage Soup - Baechuguk. Korean Napa Cabbage Soup - Baechuguk Hey everyone, I hope you are having an amazing day today. Today, we're going to make a distinctive dish, korean napa cabbage soup - baechuguk. It is one of my favorites.

Great recipe for Korean Napa Cabbage Soup - Baechuguk. Great recipe for Korean Napa Cabbage Soup - Baechuguk. Perfect recipe if you have leftovers or some old Napa Cabbage in your fridge. You can cook Korean Napa Cabbage Soup - Baechuguk using 5 ingredients and 6 steps. Here is how you cook it.

Ingredients of Korean Napa Cabbage Soup - Baechuguk

1. Prepare of Napa Cabbage cut into large chunks.
2. It's of Soybean paste (miso paste).
3. It's of Water.
4. It's of Hot pepper powder (optional).
5. Prepare of Green onions (optional).

For the proportions, just go with your guts and taste along the way. Great with rice or even as it is on a rainy day. Baechu Kuk (Napa Cabbage and Soya Bean Paste Soup) Be the first to rate & review! This is a simple, but flavor-packed recipe for a Korean soup using napa cabbage, soya bean paste, and dried anchovies.

Korean Napa Cabbage Soup - Baechuguk instructions

1. Boil water in a sauce pan.
2. Add a good spoon of soybean paste and mix to dilute it.
3. Add the cabbage.
4. Let the soup simmer a bit until the cabbage gets soft.
5. (Optional) Add some hot pepper powder for some spicy punch (black pepper is fine too).
6. (Optional) Add some chopped green onions on top for some color and additional taste.

This cabbage soup is not often found in restaurants but is a staple in Korean households. Korean Cabbage soup or Baechu Deonjang Guk/Baechu Dwenjang Gook Baechu Doenjang Guk made with Korean fermented soybean paste (pronounced 'dwenjang') is the ultimate comfort food for Koreans. A bowl of this cabbage soup, some rice and kimchi will make any Korean's mouth water and take them back home when they taste it. Dak (닭) is chicken, baechu (배추) is napa cabbage, and guk (국) is soup. Baechu guk is usually made with beef broth or anchovy broth, and sometimes flavored with doenjang (fermented soybean paste).