Baechu Kook (Cabbage and Soybean Soup) is a simple recipe that can be served as a side or a light and healthy meal. It uses Napa cabbage, which is a very common Korean ingredient. Prepare for cold Autumn mornings with this simple soup!
Cabbage seems like a very simple ingredient to make the main ingredient of a soup. However, cabbage has more to offer than meets the eye. It can be a nutritious tasty snack, a great addition to salads, amazing pickles, and more. Most importantly in our case though, it makes a very tasty ingredient for soup.
Cabbage is not as easy as it seems though; you gotta pick the right one and prepare it well. Here are some tips for you so you can make this cabbage authentic and delicious:
Pick a heavy head with bright white ribs and crisp leaves that don’t look limp or tired. Retain freshness by wrapping it in plastic wrap and in the refrigerator. After rinsing your cabbage, remove the outer leaves, especially if there are any black spots. Cut the cabbage in half, vertically. Place the flat side down, and remove each bottom. Peel off the amount of leaves you wish to use and save the rest for later!
Matched up with the soybeans, this dish creates a full hearted, traditional Korean dish that is guaranteed to make you smile!
And don’t forget, #LifesDelicious, so enjoy it!
- 1/2 lb thinly sliced beef
- 1 tbsp sesame oil
- 1 tbsp minced garlic
- 2 tbsp dwenjang soy bean paste
- ½ head of nappa cabbage
- ½ curd of medium firm tofu
- 1 cup green onion, finely chopped
- 6 cups of water
- 1 tsp toasted sesame seeds
- Help a deep soup and saute the sliced beef in 1/2 tbsp of sesame oil, dwenjang paste and garlic for 2-4 minutes.
- Slice the nappa cabbage in ½ inch slices
- Slice the tofu into small cubes.
- Pour water into the pot and bring to a boil in medium heat.
- Add the cut up cabbage and tofu and simmer for 15 minutes in medium low heat.
- Turn the heat off and add the green onion and sprinkle toasted sesame seeds on top