Hearty Beef Bone Soup with Napa Cabbage (Ugeoji Galbitang)
A Wintertime Nourishing Dish at a Great Price: Ugeoji Galbitang Recipe
I discovered beef neck bones this year and decided to try them. Though it was my first time, the meat was abundant and the texture was wonderfully chewy – I absolutely loved it! More importantly, the price was incredibly affordable, making it an easy choice for preparing hearty soups. In these times of high prices, such value is truly a blessing! So, I ordered 3kg of beef neck bones and made both Ugeoji Galbitang (beef bone soup with napa cabbage) and regular Galbitang. The whole family enjoyed generous portions for several meals, and there was still plenty left over. It’s truly a cost-effective ingredient! Enjoy this warm, delicious soup with tender, chewy beef and savory napa cabbage. Stay healthy!
Main Ingredients- 3kg Beef Neck Bones
- Napa Cabbage (for Ugeoji)
- 3L Beef Bone Broth (Sagol Yuksu)
- 2L Water
Broth Ingredients- 1 cup Soju
- 1 cup Cooking Wine (Miras)
- 1 cup Scallion Roots
- 8 cloves Garlic
- 1 cup Soju
- 1 cup Cooking Wine (Miras)
- 1 cup Scallion Roots
- 8 cloves Garlic
Cooking Instructions
Step 1
First, it’s crucial to remove the blood from the beef neck bones. Soak the bones in cold water and change the water periodically for about 1-2 hours. Properly draining the blood will result in a clean-tasting broth without any gamey odors.
Step 2
Prepare a ‘broth pack’ by placing the broth ingredients (1 cup soju, 1 cup cooking wine, 1 cup scallion roots, 8 cloves garlic) into a fine-mesh sieve bag or cheesecloth and tying it securely. This makes it easy to remove later.
Step 3
In a large pot, add the blood-drained beef neck bones and cover with enough water to submerge them. Bring to a rolling boil for about 5-10 minutes. This blanching step helps to remove more impurities and blood, resulting in a clearer broth.
Step 4
Rinse the blanched beef neck bones thoroughly under running water. This removes any remaining debris or excess fat, ensuring a cleaner flavor.
Step 5
Now, let’s start simmering the soup. Place the cleaned beef neck bones back into the pot. Add 3L of beef bone broth and 2L of water. Insert the prepared broth pack and bring to a boil over high heat.
Step 6
Once boiling, reduce the heat to medium-low, cover the pot, and simmer for about 1.5 to 2 hours, or until the meat is tender and easily separates from the bones. When the meat is cooked, add the prepared napa cabbage (cut or torn into bite-sized pieces) to the pot and continue to simmer.
Step 7
After the meat and cabbage have cooked sufficiently, remove and discard the broth pack. Time to season! Stir in 4 Tbsp gochugaru, 2 Tbsp Dasida, and 1 Tbsp minced garlic. Adjust the saltiness to your preference. Let it simmer for a bit longer for the flavors to meld together.
Step 8
Ladle the finished Ugeoji Galbitang into bowls. Garnish with chopped green onions for a visually appealing and flavorful finish. Enjoy a hearty and satisfying meal with this warm and savory soup!
