Hearty Ox Bone Broth and Napa Cabbage Soup with Aged Cabbage (Sageun Ugeoji Baechuk)
How to Make Rich Ox Bone Broth and Aged Cabbage Soup
A deeply flavorful and refreshing soup made with a robust ox bone broth, tender young napa cabbage, and crisp radish. This hearty soup is perfect for a satisfying meal that will have you finishing your rice in no time.
For the Soup- 200g Radish, sliced thinly
- 400g Blanched Young Napa Cabbage, cut into bite-sized pieces
- 2 Green Chilies, thinly sliced diagonally
- 1 Red Chili, thinly sliced diagonally
- 1 Green Onion, thinly sliced diagonally
- 13 cups (approx. 2.6L) Rich Ox Bone Broth or Oxtail Broth
Seasoning- 3 Tbsp Doenjang (Korean Fermented Soybean Paste) – homemade preferred
- 2 Tbsp Gochujang (Korean Chili Paste)
- 3 Tbsp Minced Garlic
- 1 tsp Ginger Juice
- 1/2 Tbsp Fish Sauce (or Anchovy Extract) for enhanced umami
- 3 Tbsp Doenjang (Korean Fermented Soybean Paste) – homemade preferred
- 2 Tbsp Gochujang (Korean Chili Paste)
- 3 Tbsp Minced Garlic
- 1 tsp Ginger Juice
- 1/2 Tbsp Fish Sauce (or Anchovy Extract) for enhanced umami
Cooking Instructions
Step 1
Begin by preparing all your vegetables. Slice the radish into thin, flat pieces about 0.5cm thick. Thinly slice the green onion, green chilies, and red chilies diagonally. Cut the pre-blanched young napa cabbage into manageable pieces, about 4-5cm long. Having everything prepped makes the cooking process much smoother.
Step 2
Now, let’s create the soup base. Pour the 13 cups of rich ox bone broth or oxtail broth into a large pot and bring it to a rolling boil over high heat. Once the broth is boiling, you’re ready for the next step.
Step 3
Once the broth is boiling, add all the prepared ingredients: the sliced radish, young napa cabbage, diagonally sliced green onion, green chilies, and red chilies. Now, add the seasoning ingredients: doenjang, gochujang, minced garlic, and ginger juice. Stir well to combine everything. Bring the soup back to a boil, then reduce the heat to medium-low and let it simmer gently for about 30 minutes. This slow simmering allows the vegetables to become tender and the flavors to meld beautifully into the broth.
Step 4
After simmering for 30 minutes, it’s time to adjust the seasoning. Taste the soup and add the fish sauce (or anchovy extract) to enhance the savory notes and achieve your desired saltiness. Add it gradually, tasting as you go, to ensure the perfect balance.
Step 5
Ladle the deliciously simmered ox bone broth and aged cabbage soup into serving bowls. Enjoy this hearty and comforting dish with a warm bowl of rice!
