Spicy and Savory Ugeoji Potato Soup
Hearty Ugeoji Potato Soup Recipe for the Whole Family to Enjoy
A budget-friendly delight! This Ugeoji Potato Soup is made with pork back-ribs, offering a rich and satisfying meal even for a large family. We start by parboiling the pork back-ribs to remove impurities, then simmer them with soybean paste, cooking wine, and pepper for a clean, flavorful broth. The generous amount of dried napa cabbage (ugeoji) and the spicy seasoning create a deeply savory and aromatic soup that’s perfect as a hangover cure or a comforting meal. Enjoy the fun of picking the tender meat off the bones together with your family! This hearty soup leaves everyone feeling full and satisfied, and for an extra treat, try stir-frying rice in the leftover broth!
Main Ingredients
- 2.6kg pork back-ribs
- 3 packs cooked dried napa cabbage (ugeoji) or dried radish greens
- 3 stalks green onions
- 10 Korean green chilies (cheongyang)
Seasoning & Broth Ingredients
- 6 Tbsp red chili powder (gochugaru)
- 6 Tbsp soy sauce (ganjang)
- 2 Tbsp red chili paste (gochujang)
- 3 Tbsp soybean paste (doenjang)
- 3 Tbsp minced garlic
- 5 Tbsp perilla seed powder (deulkkae garu)
- 3 Tbsp cooking wine (mirin)
- Pinch of black pepper
- Salt (to taste)
- 6 Tbsp red chili powder (gochugaru)
- 6 Tbsp soy sauce (ganjang)
- 2 Tbsp red chili paste (gochujang)
- 3 Tbsp soybean paste (doenjang)
- 3 Tbsp minced garlic
- 5 Tbsp perilla seed powder (deulkkae garu)
- 3 Tbsp cooking wine (mirin)
- Pinch of black pepper
- Salt (to taste)
Cooking Instructions
Step 1
Rinse the pork back-ribs under cold running water and soak them for about 30 minutes to drain the blood. While not strictly necessary as we’ll be parboiling, this step helps reduce any gamey odor and results in a cleaner-tasting soup.
Step 2
Cover the pork back-ribs with water in a pot and boil for 20 minutes. This initial boil helps to remove impurities and scum. You’ll notice quite a bit of foam and residue rising to the surface. The meat will be partially cooked on the outside.
Step 3
After parboiling, carefully rinse the pork back-ribs under cold running water to remove any remaining blood and impurities. Thoroughly cleaning the bones at this stage is crucial for a clear and less gamey broth.
Step 4
Place the cleaned pork back-ribs back into a pot. Add enough cold water to cover the ribs. Add 2 stalks of green onions, 5 Korean green chilies, 3 Tbsp soybean paste, 3 Tbsp cooking wine, and a pinch of black pepper. Bring to a boil and simmer for 20 minutes. After 20 minutes, discard the green onions and chilies. This step infuses the ribs with flavor and helps tenderize them.
Step 5
While the pork back-ribs are being prepared, rinse the dried napa cabbage (ugeoji) thoroughly and squeeze out excess water. We’ll season it in advance to allow the flavors to meld. This recipe uses a generous 3 packs of ugeoji, as a good amount makes the soup richer and adds a delightful texture. Feel free to add more if you prefer more vegetables!
Step 6
In a bowl, combine the seasoning ingredients: 6 Tbsp red chili powder, 6 Tbsp soy sauce, 2 Tbsp red chili paste, and 3 Tbsp minced garlic. Gently massage the seasoning into the ugeoji with your hands. This helps the flavors penetrate the cabbage deeply.
Step 7
Add the pre-seasoned ugeoji to the pot where the pork back-ribs are simmering with soybean paste. Bring the soup back to a rolling boil, then reduce the heat to medium-low and let it simmer until the ugeoji is tender.
Step 8
Once the ugeoji is tender, add 5 Tbsp perilla seed powder, the remaining 5 Korean green chilies, and the remaining 1 stalk of green onion. Continue to simmer. Finally, season with salt to your preference. Cook for another 30 minutes to 1 hour, or until the pork meat is easily falling off the bone. For a spicier kick, add more chilies; adjust to your taste. The combination of the rich, savory broth, chewy ugeoji, and tender pork is simply delicious!
Step 9
Your wonderfully savory, rich, and spicy Ugeoji Potato Soup is ready! Enjoy the tender pork that falls right off the bone and the abundant, flavorful ugeoji in this delightful soup.
