Hearty and Deep Ugeoji Guk (Dried Cabbage Leaf Soup)

Name: Hearty and Deep Ugeoji Guk (Dried Cabbage Leaf Soup)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Korean
Ingredients: Dried cabbage leaves (ugeoji) — 2 handfuls, 200 g; Beef — 100 g (stew cut); Large green onion (daepa) — 1/2 stalk; Red chili pepper — 1; Anchovy broth — 5 cups; Doenjang (Korean soybean paste) — 2 tbsp; Minced garlic — 1 tbsp; Mirin (cooking rice wine) — 1 tbsp; Gochugaru (Korean chili flakes) — 1 tbsp; Salt — 1/2 tsp; Eolgari (early winter napa cabbage) — 2 handfuls, 200 g; Doenjang (Korean soybean paste) — 1 tbsp; Minced green onion — 2 tbsp; Minced garlic — 1/2 tbsp; Toasted sesame oil — 1/2 tbsp; Toasted sesame seeds — a little

A hearty traditional soup made by seasoning blanched outer cabbage leaves and beef with doenjang, stir-frying them, and simmering with broth.

Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →

Hearty and Deep Ugeoji Guk (Dried Cabbage Leaf Soup) — finished dish

Summary

This ugeoji guk is made by seasoning blanched outer eolgari leaves and beef with doenjang, then stir-frying before simmering. Simmering it over low heat with anchovy broth or rice water yields a deep, savory, and hearty flavor. Adding gochugaru and large green onion gives it a slightly spicy kick while remaining easy on the stomach.

Servings: 3–4 servings
Cook time: 10 minprep not included
Difficulty: Hard
Spiciness: Mildly spicy

Ingredients

Ugeoji Guk Ingredients

Dried cabbage leaves (ugeoji)2 handfuls, 200 g
Beef100 g (stew cut)
Large green onion (daepa)1/2 stalk
Red chili pepper1
Anchovy broth (or water from washing rice)5 cups

Ugeoji Guk Seasoning

Doenjang (Korean soybean paste)2 tbsp
Minced garlic1 tbsp
Mirin (cooking rice wine)1 tbsp
Gochugaru (Korean chili flakes)1 tbsp
Salt1/2 tsp

Ugeoji Muchim Ingredients

Eolgari (early winter napa cabbage)2 handfuls, 200 g

Ugeoji Muchim Seasoning

Doenjang (Korean soybean paste)1 tbsp
Minced green onion2 tbsp
Minced garlic1/2 tbsp
Toasted sesame oil1/2 tbsp
Toasted sesame seedsa little

Measurements · 1 tbsp = 15 ml (a heaping regular dinner spoon) · 1 tsp = 5 ml (a heaping teaspoon) · 1 cup = 200 ml (a Korean measuring cup or small paper cup, not the 240 ml US cup)

Try making ugeoji guk with outer leaves of regular napa cabbage or young summer radish as well.
Place the eolgari, beef, and seasoning in a bowl, mix thoroughly with your hands, and let sit for at least 10 minutes to absorb the flavors.

Steps

1. These are the outer leaves removed when making eolgari water kimchi. Blanch them in rolling boiling water until tender.
Try making ugeoji guk with outer leaves of regular napa cabbage or young summer radish as well.
2. Soak in cold water and drain the moisture.
3. Cut into bite-sized lengths.
4. I also prepared the blanched eolgari along with the beef, large green onion, and red chili pepper.
5. Place the eolgari and beef in a bowl, add 2 tbsp doenjang, 1 tbsp minced garlic, and 1 tbsp mirin, and mix well by hand.
6. Let sit for at least 10 minutes so the flavors absorb.
7. Put in a pan and stir-fry until the meat turns white...
8. Pour in the anchovy broth (or rice water), bring to a rolling boil, then cover with a lid and simmer over low heat for about 10 minutes.
10
9. Season with salt, add gochugaru, large green onion, and red chili pepper...
10. Simmer for just a little longer so the ingredients meld together nicely.
Ugeoji muchim
Ingredients: 200 g eolgari (two handfuls)
Seasoning: 1 tbsp doenjang, 2 tbsp minced green onion, 1/2 tbsp minced garlic, 1/2 tbsp toasted sesame oil, a little toasted sesame seeds
1. Cut the blanched eolgari into suitable lengths...
2. Add all the seasoning ingredients and eolgari, and toss gently with your hands.