Baechu

배추 | Baechu | Korean cabbage | Chinese Cabbage | Napa Cabbage
Most popular use is in making Baechu Kimchi. Also used raw or steamed for wraps, in soups, salads, dumplings, and stir fry. The outer leaves are often used in Ugeoji Galbitang, a spicy beef rib soup
Available in Asian Markets and most fresh produce sections in non Asian groceries.
When used as the main ingredient in kimchi, white cabbage is halved and its layers of leaves are filled with a spicy mixture.
Similar cabbages can be found in Japan and China.

Source: Korean Food Guide in English | hannaone


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