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.
- In a large pot, bring soybean paste when the soup is very hot, stirring to dissolve.
- When it begins to boil, reduce to a simmer and add cabbage and garlic.
- Cook until cabbage is very tender, about 20 minutes.
- Turn off heat and add black pepper and chopped scallions.
*You can use store-bought beef broth for this soup if you don't have time to make your own.
**I like my baechu gook very pepper-y, but you can also replace this with red pepper powder (kochukaru) if you want that type of spiciness instead.