Napa cabbage soybean paste guk is a healthy and delicious daily soup in Korea. Napa cabbage is mainly used for making kimchi in Korean cuisine, but sometimes it is used for soup, side dishes, or as an ingredient in a main dish. When you make kimchi, you might throw away some of the Napa cabbage leaves since they are not fresh or good. You can use those Napa cabbage leaves instead of throwing them out. You can also buy a small Napa cabbage for just this soup. Try this someday.
Yield: 4 Servings
Short Korean Lesson
- BaeChu (배추) = Napa Cabbage
- YangBaeChu (양배추) = Cabbage
- 4 Cups Napa Cabbage (10 oz)
- 5 Cups Water
- 1 Dried Anchovy Pack (or 6 Dried Anchovies)
- ½ Cup Onion
- 2 Green Onions
- ½ Red Hot Pepper (Optional)
- 3 Tbsp Soybean Paste
- 1 tsp Minced Garlic
- ¼ tsp Salt
To make the broth, boil 5 cups of water with 1 dried anchovy pack (or 6 dried anchovies) in a pot on medium-high.
Once the broth starts to boil, add 3 Tbsp of soybean paste. Stir well to dissolve the paste.
Meanwhile, chop about 10 oz of Napa cabbage into ½ x 2 inch strips. You can put aside some cabbage when making kimchi, or you can buy a small head of Napa cabbage just for this soup.
Cut ½ cup worth of an onion into ¼ inch slices, cut 2 green onions into ½ inch pieces, and cut ½ of a red hot pepper into ¼ inch pieces.
When the soup starts to boil again, add the Napa cabbage and onion. Cook for about 10 minutes on medium. If you do not want a strong anchovy flavor in your soup, remove the anchovy pack, or anchovies, about 5 minutes later.
20 minutes later, add the green onion, hot pepper, 1 tsp of minced garlic, and ¼ tsp of salt. Cook for 2 more minutes on high and turn off the heat. Depending on your tastes adjust the saltiness.
Cooked Napa cabbage has a great texture. Additionally, the soybean paste with a little kick from the hot pepper gives this soup great flavor. Store this in the refrigerator or freezer and serve it with cooked rice and other side dishes. Enjoy. 🙂