How to Make Korean Napa Cabbage Soup (Baechu-guk)

Baechu-guk (Korean Napa Cabbage Soup) is a light and refreshing soup made with napa cabbage. It's a comforting dish often enjoyed as a side soup during meals, especially in the colder months. The natural sweetness of the cabbage combined with a light broth creates a simple yet delicious soup. Here's how to make Baechu-guk at home.

Ingredients (for 2 servings)

• 200 grams napa cabbage (roughly chopped)
• 1/2 onion (thinly sliced)
• 1 clove garlic (minced)
• 1 green onion (chopped)
• 4 cups of water or anchovy-kelp broth
• 1 tablespoon soy sauce
• 1/2 tablespoon fish sauce (optional)
• 1 teaspoon sesame oil
• Salt and pepper to taste

7 Steps to Make Baechu-guk

1. Prepare the Napa Cabbage

Chop the napa cabbage into bite-sized pieces and rinse them under cold water. Drain the excess water and set aside.

Tip: Use the thick white stems of the napa cabbage for more texture, as they hold up well during cooking.

2. Heat the Pot and Add Sesame Oil

In a large pot, heat 1 teaspoon of sesame oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, but not browned.

Tip: Sesame oil adds a nutty depth to the soup, so be careful not to burn it.

3. Add Napa Cabbage

Add the chopped napa cabbage to the pot and sauté for 2-3 minutes. This will soften the cabbage slightly and help it absorb the flavor of the garlic and sesame oil.

4. Pour in Broth or Water

Pour in 4 cups of water or anchovy-kelp broth. If you're using water, add a bit more soy sauce or fish sauce for extra flavor. Bring the soup to a boil.

Tip: Anchovy-kelp broth enhances the umami flavor of the soup and makes it more traditional.

5. Add Onion and Seasoning

Once the soup reaches a boil, add the sliced onion, soy sauce, fish sauce (if using), salt, and pepper. Reduce the heat to medium and let the soup simmer for about 10-12 minutes, allowing the cabbage to soften.

Tip: Adjust the salt and soy sauce to taste, as napa cabbage can vary in sweetness.

6. Add Green Onions

In the last few minutes of cooking, add the chopped green onions to the soup. Let them cook for 1-2 minutes until slightly softened.

7. Taste and Adjust

Taste the soup and adjust the seasoning if needed. Add a little more soy sauce, salt, or pepper if necessary. Serve hot with a bowl of steamed rice and kimchi on the side.

Tip: For a heartier version, add tofu or thinly sliced beef to the soup during the simmering process.

Pro Tips for Perfect Baechu-guk:

1. Use anchovy-kelp broth: For a more traditional flavor, make a simple broth using dried anchovies and kelp. It adds depth to the soup without overpowering the light flavor of the cabbage.
2. Don’t overcook the cabbage: Napa cabbage cooks quickly, so avoid overcooking it to maintain a slight crunch and texture.
3. Customize with protein: For added heartiness, you can add tofu, beef, or even pork to the soup.
4. Serve with banchan: This simple soup pairs well with classic Korean side dishes like kimchi, pickled radish, and seasoned spinach.

Enjoy your warm and nourishing Baechu-guk, perfect for any meal!