大白菜
In Korean cuisine, napa cabbage is the main ingredient of "baechu-kimchi", the most common type of kimchi, but is also eaten raw as a wrap for pork or oysters, dipped in gochujang. The outer, tougher leaves are used in soups. It can be used in stir-fry with other ingredients, such as tofu, mushroom and zucchini. It is also eaten with hot pot meals. Napa cabbage is particularly popular in South Korea's northern Gangwon Province. In European, American and Australian kitchens, it is more common to eat it cooked or raw as salad.