How to Boil and Store Napa Cabbage Greens (Ugeoji)
Homemade Napa Cabbage Greens (Ugeoji): A Complete Guide to Boiling, Storing, and Defrosting
While many households now use pre-seasoned cabbage, you can often find fresh outer cabbage leaves affordably at the market. By boiling these vibrant leaves and freezing them, you can enjoy a warm and deeply flavorful cabbage soup (Ugeoji-guk) throughout the winter. This guide provides detailed steps and tips, making it easy for even beginners to follow.
Ingredients
- Fresh Napa Cabbage Outer Leaves (appropriate amount)
- Coarse Salt 1/2 handful (or 1 Tbsp regular salt)
Cooking Instructions
Step 1
After boiling, Ugeoji (cabbage greens) is not typically rinsed, and it’s best stored in its cooking water to preserve flavor. Therefore, thorough initial cleaning is crucial. Napa cabbage outer leaves can harbor tiny, invisible pests and soil. Soak them in water with a little vinegar for about 5 minutes. Then, gently agitate and rinse them multiple times, repeating the process until no more dirt or impurities are visible.
Step 2
Fill a large, deep pot with plenty of water and add half a handful of coarse salt (or 1 Tbsp of regular salt). Once the water comes to a rolling boil, add the prepared cabbage leaves. If the leaves are very large, you can fold them in half or tear them to fit better in the pot.
Step 3
Boil the cabbage leaves for about 15 minutes. To check for doneness, press a leaf with tongs; it should be soft and yield easily without any crispness. Be careful not to overcook, as they can become mushy.
Step 4
Once boiled, carefully remove the Ugeoji and place it in a colander set over a bowl to cool down slightly. Importantly, do not discard the boiling water! Let this water cool as well; you’ll use it later for storage.
Step 5
See? The cabbage greens are boiled to perfection – soft and intact. Once the boiled leaves have cooled down completely, you can cut them into your desired sizes for different dishes and portion them for freezing.
Step 6
When the Ugeoji has cooled to lukewarm, begin the portioning process. For soups, you can tear the leaves into long strips, similar to how they’re used in Gamjatang. For stews or stir-fries, chop them into bite-sized pieces. Feel free to prepare them according to your culinary needs.
Step 7
Divide the portioned Ugeoji into convenient amounts and place them into zip-top bags. For a family of two, about 300g per bag is suitable. For a family of four, 500g per bag would be a good amount for making soup or stew.
Step 8
After filling the zip-top bag with Ugeoji, add about two ladles of the cooled boiling water. You want the Ugeoji to be partially submerged in the water.
Step 9
Storing the Ugeoji submerged in water like this is key to preserving its original flavor and freshness for a long time. This method is also excellent for freezing other types of boiled greens, so be sure to try it!
Step 10
Once the Ugeoji and water are in the zip-top bag, press out as much air as possible, flattening the bag. Then, firmly press down along the zipper closure to seal it completely. Your Ugeoji is now ready for storage.
Step 11
Place the sealed bags directly into the freezer. You can then take them out whenever you need them to make delicious Ugeoji dishes.
Step 12
If you’re looking for a recipe for a spicy, hangover-curing soup made with boiled cabbage greens, search for ‘Sagol Ugeoji-guk’ on the ‘ChefHome’ blog for more delicious inspiration!
