Instructions

1. 1

   Cut ugeoji into bite-size pieces and squeeze out moisture.

2. 2

   Season ugeoji with doenjang, red pepper flakes, garlic, and perilla oil.

3. 3

   Stir-fry seasoned ugeoji for 3 minutes to develop flavor.

4. 4

   Pour in ox bone broth and simmer on medium heat for 35 minutes.

5. 5

   Add soup soy sauce and simmer for 8 more minutes.

6. 6

   Add green onion, cook 2 minutes, and serve hot.

Tips

Nutrition (per serving)