Hearty Cabbage Ugeoji Soybean Paste Stew with Store-Bought Beef Bone Broth
A delicious and easy Cabbage Ugeoji Soybean Paste Stew recipe using pre-made beef bone broth.
Craving a deeply flavorful and comforting stew without spending hours in the kitchen? This recipe leverages the richness of store-bought beef bone broth (sagol gomtang) to create an incredibly savory Cabbage Ugeoji Soybean Paste Stew. The tender, chewy cabbage leaves meld perfectly with the nutty soybean paste and the hearty broth, creating a dish that’s a perfect companion to any meal. It’s a quick and satisfying way to enjoy a traditional Korean comfort food.
Main Ingredients
- Cabbage Ugeoji (boiled and softened) 4-5 stalks
- Oyster mushrooms 100g
- Onion 1/2
- Minced garlic 1 tsp
- Doenjang (soybean paste, heaped) 1 Tbsp
Cooking Instructions
Step 1
First, rinse the prepared cabbage ugeoji well. Then, cut it into bite-sized pieces, about 2-3 cm wide. Cutting them to a manageable length will make them easier to eat after cooking.
Step 2
Now, prepare your earthenware pot (ttukbaegi). Place all the cut cabbage ugeoji into the pot.
Step 3
Add the minced garlic (1 tsp) and a heaped tablespoon of doenjang to the cabbage in the pot. Gently mix the doenjang with the cabbage and garlic using your hands. This helps the seasoning distribute evenly, ensuring a more flavorful stew.
Step 4
Pour the store-bought beef bone broth (1 cup or 200ml) and water (1 cup or 200ml) over the seasoned cabbage. The deep flavor of the beef bone broth will add a wonderful depth to the stew.
Step 5
Peel and wash the onion, then dice it into approximately 0.5 cm cubes. Adding onion will contribute a natural sweetness and a refreshing taste to the broth.
Step 6
Add the diced onion to the earthenware pot and mix it with the other ingredients.
Step 7
For the oyster mushrooms, trim off the tough ends. Gently pull them apart into individual strands with your hands and add them to the pot. This method of preparing mushrooms helps maintain a tender texture.
Step 8
Once all the ingredients are in the pot, place it over high heat (sen-bul) and bring it to a boil. Starting with high heat helps to extract the flavors from all the ingredients into the broth.
Step 9
Once the stew is bubbling vigorously, reduce the heat to medium-low and let it simmer for about 5 more minutes. This allows all the flavors to meld beautifully, resulting in a rich and savory Cabbage Ugeoji Soybean Paste Stew. Enjoy it while it’s hot for the best taste!
