Korean Ox Bone Broth with Napa Outer Leaves
Sagol-ugeoji-guk is a hearty Korean soup that combines milky ox bone broth with seasoned napa cabbage outer leaves. The ugeoji is pre-mixed with doenjang, gochugaru, garlic, and perilla oil, then stir-fried briefly to develop its flavor before the ox bone broth is added. The soup simmers for thirty-five minutes, during which the rich, collagen-laden stock absorbs the earthy depth of the seasoned greens, and the greens in turn soften into the broth, releasing their own savory notes. The result is a thick, warming bowl where the milky heaviness of the bone broth meets the fermented, slightly spicy character of the dressed vegetables. Soup soy sauce adjusts the final seasoning, and sliced green onion provides a fresh finish. This soup occupies the overlap between comfort food and restorative cooking in the Korean kitchen.
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Instructions
- 1
Cut ugeoji into bite-size pieces and squeeze out moisture.
- 2
Season ugeoji with doenjang, red pepper flakes, garlic, and perilla oil.
- 3
Stir-fry seasoned ugeoji for 3 minutes to develop flavor.
- 4
Pour in ox bone broth and simmer on medium heat for 35 minutes.
- 5
Add soup soy sauce and simmer for 8 more minutes.
- 6
Add green onion, cook 2 minutes, and serve hot.
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