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Ugeoji Tang (우거지탕) – Beef Soup with Dried Napa Cabbage
More recipes: Korean Recipes · Asian Soups · All Asian Recipes
Ugeoji Tang (우거지탕) – Beef Soup with Dried Napa Cabbage
Laura Chen
4
20 Minuten
60 Minuten
350
Korean
Soup
Ugeoji tang is a hearty Korean soup made with dried napa cabbage and tender beef. The deep, savory flavors make it a favorite in the colder months.
Ingredients
- 200 g dried napa cabbage
- 300 g beef, cut into pieces
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 liter beef stock
- 2 garlic cloves, minced
- 1 onion, diced
- 2 scallions, sliced into rings
- 1 tsp ground black pepper
- 1 tsp chili flakes
- Salt to taste
Instructions
- Soak the dried napa cabbage in cold water for at least 2 hours, until soft.
- Heat the sesame oil in a large pot and cook the onion and garlic until translucent.
- Add the beef and sear until browned on all sides.
- Add the beef stock, soy sauce, chili flakes and black pepper and bring to a boil.
- Add the soaked cabbage and simmer the soup over medium heat for 1 hour.
- Season with salt and stir in the scallions just before serving.
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More recipes: Korean Recipes · Asian Soups · All Asian Recipes