Korean Ox Bone Broth with Napa Outer Leaves
Quick answer
- Total time
- 70 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
With the ox bone broth made ahead, the work here is in the napa outer leaves (ugeoji).
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Blanched leaves are rubbed through with doenjang, chili flakes, garlic and perilla oil, then stir-fried in the pot for three minutes to bring up the doenjang aroma before the broth goes in.
Ingredients
Instructions
- 1
Cut 320 g blanched ugeoji into bite-size lengths, then squeeze out excess water firmly.
Trim any tough stems a little shorter so they soften evenly in the soup instead of staying stringy.
- 2
Put the ugeoji in a bowl with 1 tablespoon doenjang, 1 tablespoon gochugaru, 1 tablespoon minced garlic, and 1 tablespoon perilla oil. Rub the seasoning through the leaves so the thick parts are coated too.
- 3
Heat a pot over medium heat, add the seasoned ugeoji, and stir-fry for about 3 minutes.
When the doenjang smells nutty and the bottom looks dry, lower the heat slightly to prevent scorching.
- 4
Pour in 1800 ml ox bone broth and scrape the bottom of the pot to release the seasoning.
Once it begins to boil, keep it at a steady medium simmer for 35 minutes until the greens turn tender.
- 5
When the broth looks evenly milky and the ugeoji is soft, add 1 tablespoon soup soy sauce.
Simmer for 8 more minutes, then taste for saltiness and fermented depth before adding anything else.
- 6
Slice 1 green onion on the bias, add it to the pot, and simmer for just 2 minutes.
When the onion softens and its aroma spreads through the broth, ladle the soup into bowls and serve hot.
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