Songi Baechu Guk (Pine Mushroom & Cabbage Soup)


Songi Baechu Guk (Pine Mushroom & Cabbage Soup)
Your rating: None Average: 4.4 (7 votes)
Author: umma
Date: 10-21-10
Servings: 2-4
Prep Time: 30 minutes
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This is another dish that I created because of the lots of songi buhsuht (wild pine mushrooms) that I picked this fall. This dish has again unique songi flavor; tofu (dooboo) and cabbage (baechu) blends well with the mushroom; it might taste bland for some, but it’s soothing taste for me ...

Recipe Ingredients:

  • 2-3 medium size wild pine mushroom (songi buhsuht 송이 버섯)
  • 4-5 Napa cabbage leaves (baechu 배추)
  • 1 bunch green onion
  • 1 tsp salt
  • ½ block of tofu
  • 2 cups water

Recipe Steps:

  • Prepare Songi buhsuht by dusting off, washing (optional) and slicing into thin pieces.
  • Wash Napa cabbage leaves then cut into bite size pieces. Wash and cut green onion into about 2” length wise.
  • Cut tofu into thin squares (about ¼” thick).
  • Put water in a pot, bring to a boil, add salt and put in napa cabbage and cut green onion. Bring to a 2nd boil, then add tofu blocks and cook for additional 1-2 min. When the napa cabbage leaves are tender, add the sliced mushroom. Cover and turn off the heat, but leave on the burner. After a few minutes, it’s ready to serve. It can be eaten alone, or with rice.

Serving Size: 2-4
Preparation Time: 30 minutes

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Your rating: None Average: 4.4 (7 votes)
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