Baechu Guk (Napa Cabbage Soup) – Clear Broth Recipe without Doenjang
How to Make Baechu Guk with Baek Jong Won’s Recipe: Simple and Delicious Clear Soup Dish
I always thought Napa cabbage soup (Baechu Guk) absolutely needed doenjang (soybean paste), but after seeing a recipe for a clear version without it on the show ‘Baekpa ‘ I decided to give it a try. I was curious about the taste! To my surprise, it was incredibly delicious. The preparation is simple, and it doesn’t require many ingredients, making it a great option for solo diners or busy weeknights. Enjoy this warm and comforting soup dish, perfect for cooler weather.
Main Ingredients- 1/4 head of Napa cabbage (or baby Napa cabbage)
- 1 liter (5 cups) of water
- 1 cup (approx. 150-200g) of pork shoulder or leg meat
- 1/3 cup (approx. 60ml) of cooking oil
- 1 stalk of green onion
- 1/3 cup (approx. 60ml) of soup soy sauce (Guk-ganjang)
Cooking Instructions
Step 1
First, let’s prepare the Napa cabbage. Since the leaves vary in size, cut the larger outer leaves into three sections lengthwise, then into bite-sized pieces. For the smaller, inner leaves, cut them in half lengthwise and then into bite-sized pieces. This ensures they cook evenly and are easy to eat.
Step 2
Wash the green onion and chop it finely. This will be used to create aromatic green onion oil.
Step 3
You can use any cut of pork like shoulder, leg, or even belly for this soup. A cut with some fat will add a richer flavor. Slice the pork into small, bite-sized pieces. Cutting them too large might extend the cooking time.
Step 4
Now, let’s start cooking. Pour about 1/3 cup of cooking oil into a pot and heat it over high heat. It’s crucial that the pot is completely dry; any water can cause the oil to splatter dangerously. If you’re using a fattier cut of pork like belly, you can reduce the amount of cooking oil.
Step 5
Once the oil is hot, add the sliced pork and immediately cover the pot with a lid. To prevent burns from splashing oil, it’s best to do this by holding the pork in one hand and the lid in the other, covering the pot simultaneously. Partially lift the lid away from your body and use long chopsticks or tongs to spread out the pork pieces, frying them until they start to crisp. This step helps to remove any gamey smell from the pork and enhances its flavor.
Step 6
As the pork fries, you’ll notice the oil splattering less. Once it’s less splattery, remove the lid and continue to cook the pork until it turns a nice, rich brown color. Crisping the surface will make it even more delicious.
Step 7
When the pork is nicely browned, add the chopped green onion and immediately cover the pot again. Similar to when cooking the pork, lift the lid slightly away from your body and stir everything well. This process infuses the soup with a sweet aroma from the cooked green onions, creating a flavorful green onion oil.
Step 8
Now, add the prepared Napa cabbage to the pot. It might seem like a lot of cabbage at first, but don’t worry! As it cooks, the cabbage will release moisture and shrink considerably, reducing its volume by about half. Feel free to add it all.
Step 9
After adding the cabbage, pour the 1/3 cup of soup soy sauce evenly over the top of the cabbage. Resist the urge to stir immediately. Let it sit undisturbed, allowing the cabbage to release its moisture and wilt down. This allows the natural sweetness of the cabbage to develop and concentrate.
Step 10
After some time, you’ll see that the cabbage has wilted and reduced in volume. Once you notice the liquid simmering at the bottom of the pot, add the 5 cups (1 liter) of water. Seasoning with soy sauce first and then adding water is key to achieving a clear and flavorful broth.
Step 11
Now, cover the pot and let it boil vigorously. This is the time for all the flavors to meld and create a delicious soup. I usually simmer it over medium heat for about 10 minutes. This allows the cabbage to become tender and release its natural sweetness into the broth.
Step 12
This recipe, using 1/4 head of cabbage, yields about 4 generous servings. Honestly, it’s so satisfying and delicious that you could eat it on its own without rice! If you want an even heartier meal, consider serving it with freshly cooked noodles. Pouring this soup over noodles creates a truly delightful dish. Enjoy this refreshing and deeply flavorful Baechu Guk!
