Hearty and Savory Ugeojitjangguk (Dried Napa Cabbage Soybean Paste Stew)
How to Make Delicious and Flavorful Ugeojitjangguk
This recipe is for Ugeojitjangguk, a comforting and savory Korean stew made with dried napa cabbage and soybean paste. Its rich, umami flavor is incredibly satisfying and pairs perfectly with a bowl of rice. While it can be enhanced with beef broth for a richer ‘Sagol Ugeojitang’ or by adding beef for ‘Sogogi Ugeojiguk’, today we’ll focus on a simple yet deeply flavorful version using just dried cabbage and soybean paste. This hearty stew is perfect for warming you up on a chilly day. Let’s get cooking!
Main Ingredients
- 1 bundle (approx. 100g) blanched dried napa cabbage (ugeoji)
- 2 Tbsp soybean paste (doenjang)
- 1/2 Tbsp minced garlic
- 4 cups (approx. 800ml) anchovy-kelp broth
- 1/4 block firm tofu
- 1/4 stalk green onion
Cooking Instructions
Step 1
First, prepare the base broth for your delicious Ugeojitjangguk. In a pot, add 5 cups (approx. 1000ml) of water, 1 piece of dried kelp (dashima), and 5-7 dried anchovies for broth. Bring to a boil over medium heat and simmer for 15-20 minutes to create a rich anchovy-kelp broth. Once ready, remove the kelp and anchovies, keeping only the clear broth.
Step 2
Next, prepare the dried napa cabbage. Using pre-blanched dried cabbage, easily found in markets, is convenient. If you are using fresh cabbage, blanch it in boiling water until tender. Rinse the blanched cabbage under cold water, squeeze out any excess moisture, and then cut it into bite-sized pieces (about 2-3 cm long).
Step 3
Once the prepared anchovy-kelp broth is boiling, add the cut dried napa cabbage and let it simmer together. Cook for about 5 minutes until the cabbage softens and melds with the broth.
Step 4
Now it’s time to add the soybean paste to flavor the stew. Stir in 2 Tbsp of soybean paste and 1/2 Tbsp of minced garlic, ensuring they dissolve well. Since the saltiness of soybean paste can vary by brand and type, it’s best to start with 2 tablespoons and add more to taste if needed. (Tip: To maintain the authentic savory flavor of Ugeojitjangguk, it’s recommended to adjust the saltiness by adding more soybean paste rather than using salt or soy sauce.)
Step 5
After adding the soybean paste, reduce the heat to medium-low to prevent the stew from boiling over. Let it simmer gently for another 5-7 minutes, allowing the cabbage and soybean paste to fully combine. The stew is ready when it bubbles gently and releases a comforting, savory aroma.
Step 6
Finally, add the ingredients that will enhance the stew’s flavor. Dice the tofu into bite-sized cubes and add them to the pot. Finely chop the green onion and add it as well. Simmer for a short while longer after adding the tofu and green onion, allowing all the flavors to meld beautifully, resulting in a deeply flavorful and delicious Ugeojitjangguk.
