Korean cooking ingredients:

Napa cabbage

A lot of times in the Korean grocery store, the cabbage is all wrapped in plastic. But not always!

Posted Tuesday, February 26th, 2008 at 11:32 pm
Tagged: baechu, 배추, korean food, korean ingredients, Maangchi, napa cabbage

Reinier Rotterdam, The Netherlands My profile page I'm a fan! joined 2/09
Posted March 17th, 2010 at 2:31 pm | # | Log in to reply.
Wow, those cabbages are huge on the picture:
Napa cabbage is also sometimes called Chinese cabbage or Bok Choy.
- peonygirl portland, oregon My profile page joined 8/09
  Posted August 11th, 2010 at 11:47 pm | # | Log in to reply.
  Actually, Bok Choy is different than Napa Cabbage. Bok Choy has large white stalks with dark green leaves at tip. Napa has pale green to yellow leaves and tightly bound white stalks.
jennifer
Posted December 20th, 2009 at 12:04 pm | # | Log in to reply.
i can only find green cabbage…will it taste as good?
matt
Posted May 14th, 2009 at 3:31 am | # | Log in to reply.
hi maangchi, is chinese wong bok cabbage the same as napa cabbage? btw, thanks for doing gamjatang…yum! hungry kiwi :)
- Maangchi New York City My profile page joined 8/08
  Posted May 14th, 2009 at 4:57 pm | # | Log in to reply.
  Yes, they are the same! http://www.agrohaitai.com/leafveg/chinesecabbage/chinese_cabbage_spring.htm