Napa Cabbage Ugeoji Soybean Paste Stew (with store-bought Galbitang)
Easy and Delicious Napa Cabbage Ugeoji Soybean Paste Stew, Made Simply with Store-Bought Galbitang!
Weekends make me so reluctant to cook! My daughter said she was tired of eating only store-bought Galbitang, so I decided to use the outer leaves of a napa cabbage that I had bought cheaply before making kimchi. I made a simple soybean paste stew with the leftover leaves. Using store-bought Galbitang broth as a base allows us to retain a deep flavor while quickly and easily making a delicious Ugeoji soybean paste stew.
Main Ingredients- 1 pack store-bought Galbitang (800g)
- 5-6 outer leaves of napa cabbage
- 1/2 to 1 block of firm tofu
- 2 Cheongyang peppers (Korean red chilies)
Seasoning- 2 Tbsp soybean paste (doenjang)
- 1 tsp minced garlic
- 1 Tbsp red chili powder (gochugaru)
- 2 Tbsp soybean paste (doenjang)
- 1 tsp minced garlic
- 1 Tbsp red chili powder (gochugaru)
Cooking Instructions
Step 1
Pour 1 pack of store-bought Galbitang into a large pot. I added 300ml of water to make the broth more generous. This helps the ingredients meld together better.
Step 2
Wash the outer leaves of the napa cabbage thoroughly. Bring a pot of water to a rolling boil with 1 tsp of salt, and blanch the cabbage leaves for about 1-2 minutes. Be careful not to overcook them as they can become mushy. After blanching, rinse them under cold water, squeeze out excess moisture, and cut them into bite-sized pieces (about 3-4 cm).
Step 3
Cut the tofu into bite-sized cubes. You can adjust the size according to your preference. Cutting them too small might cause them to break apart during cooking, so aim for a moderate size.
Step 4
Bring the Galbitang broth in the pot to a rolling boil. Once boiling, dissolve the soybean paste. I used 2 tablespoons of store-bought organic soybean paste. If you are using homemade soybean paste, adjust the amount based on its saltiness. It’s important to dissolve the paste thoroughly without lumps.
Step 5
After dissolving the soybean paste, add all the blanched cabbage leaves and cubed tofu to the pot. Then, add 1 tsp of minced garlic and 1 Tbsp of red chili powder. Since store-bought Galbitang already has seasoning, taste the broth and adjust the seasoning with salt or soy sauce if needed. You can add the Cheongyang peppers for spiciness, or omit them if you prefer.
Step 6
Bring everything to a boil again and simmer. The stew is almost ready when the tofu cubes start floating to the surface. Let it simmer for about 5 more minutes to allow the flavors to meld together, and your delicious Napa Cabbage Ugeoji Soybean Paste Stew will be complete. Enjoy it with a warm bowl of rice!
