Stews
김치찌개
Kimchi Jjigae
The more fermented the kimchi, the deeper the flavor. Add a splash of vinegar if your kimchi is not sour enough.
25 minMedium2 Servings
Napa Cabbage (Baechu)
배추/bae-chu/
mildsweetcrunchytender
The most important vegetable in Korean cooking and the primary ingredient in baechu kimchi (the most common type). Napa cabbage has tender, sweet leaves with a mild flavor. It is salted to draw out moisture before being coated in kimchi paste.
Common substitutes
- →Savoy cabbage (firmer texture)
- →Green cabbage (less sweet, crunchier)
