Hearty Beef and Dried Cabbage Soup (Sogogi Ugeojiguk)
A Comforting Korean Soup: Beef and Dried Cabbage Soup
This rich and flavorful Beef and Dried Cabbage Soup boasts a deeply satisfying broth. It’s the perfect, warming dish to enjoy on a chilly day, filling your soul with its robust and savory notes.
Main Ingredients- 1 handful thawed dried napa cabbage leaves (ugeoji, approx. 150-200g)
- 1 piece beef for soup (e.g., brisket, chuck, approx. 100g)
- 100g fresh bean sprouts
- 1/4 onion
- 4 Korean green chili peppers (kkwari gochu)
Seasoning Ingredients- 2 Tbsp Doenjang (Korean soybean paste)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp ginger juice (or a pinch of minced ginger)
- 1 Tbsp sesame oil
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Jin-ganjang (Korean soy sauce for soup)
- 2 Tbsp Doenjang (Korean soybean paste)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp ginger juice (or a pinch of minced ginger)
- 1 Tbsp sesame oil
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Jin-ganjang (Korean soy sauce for soup)
Cooking Instructions
Step 1
First, prepare the thawed dried napa cabbage leaves (ugeoji). Squeeze out any excess water and cut them into bite-sized pieces, about 4-5cm long. Cutting them too long might make them difficult to eat.
Step 2
Slice the beef for soup thinly against the grain. This ensures a tender and pleasant texture when chewing.
Step 3
In a bowl, combine the sliced beef with the seasoning ingredients: 2 Tbsp doenjang, 1/2 Tbsp minced garlic, and 1/2 Tbsp ginger juice. Mix well to ensure the seasoning coats the beef evenly. Let it marinate for about 10 minutes to allow the flavors to meld.
Step 4
Heat 1 Tbsp of sesame oil in a pot over medium-high heat. Add the marinated beef and stir-fry until the outside is browned and fragrant. Once the beef is partially cooked, pour in the chicken broth (or anchovy-kelp broth) and bring it to a rolling boil over high heat.
Step 5
Once the broth is boiling vigorously, add all the cut ugeoji. Cover the pot, reduce the heat to medium, and simmer until the ugeoji becomes tender. Simmering for about 15-20 minutes will allow the savory flavor of the cabbage to infuse into the broth. The aroma will become wonderfully inviting as it cooks.
Step 6
When the ugeoji is sufficiently tender, add the washed bean sprouts and stir gently. Be careful not to overcook the bean sprouts, as they can lose their crispness.
Step 7
Next, add the thinly sliced 1/4 onion and return the heat to high. The onion will add a refreshing and clean dimension to the broth’s flavor.
Step 8
Finally, slice the 4 Korean green chili peppers diagonally and add them to the pot. These peppers will contribute a subtle spicy kick and aroma, enhancing the soup’s overall complexity.
Step 9
Once everything is simmering well, stir in 2 Tbsp gochugaru and 1 Tbsp jin-ganjang. Mix thoroughly. Now, reduce the heat to medium and let it simmer for a bit longer. Taste the soup and adjust the seasoning if needed by adding a little salt or more soup soy sauce to suit your preference before serving.
Step 10
And there you have it – a delicious Beef and Dried Cabbage Soup! This warm, rich broth is guaranteed to soothe your body and soul on a cold day. It’s especially satisfying when enjoyed with a bowl of rice.
