Baechu

배추 | Baechu | Korean cabbage | Chinese Cabbage | Napa Cabbage

Baechu (배추) is the Korean name for napa cabbage, a versatile and widely used vegetable in Korean cuisine.

Napa cabbage is a variety of Chinese cabbage native to the Beijing region. The vegetable has a long barrel shape and a mildly sweet taste.

According to historians, the first written mentions of people growing this ingredient date back to the 15th century in the Yangtze River area. However, many believe that this cabbage is the result of a natural mix between southern China's bok choy and northern China's turnip, which occurred over centuries. This suggests that cultivation actually began earlier than recorded, as the use of this ingredient had already spread to other countries. In fact, estimations suggest that napa cabbage has been cultivated since the 5th century.

The cabbage variety now referred to as baechu made it's way into Korea some time from the 7th century to the 15th century (depending on which source you use).
 
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