Korean Braised Napa Outer Leaves
Quick answer
Ugeoji-jjim is a Korean braised dish of blanched napa cabbage outer leaves cooked gently with doenjang, perilla oil, and garlic under a covered lid.
What makes this special
- Ugeoji-jjim softens fibrous napa cabbage outer leaves in a savory doenjang and perilla oil broth under a tight lid.
- Coarse outer cabbage fiber absorbs doenjang deeply while softening
- Pre-frying in perilla oil coats each strand before the 18-min steam
Key ingredients
Core cooking flow
- 1 Lightly squeeze the blanched 320 g napa outer leaves to remove excess water.
- 2 In a bowl, mix 1 tablespoon doenjang, 1 tablespoon soup soy sauce, and 1 teaspoon minced garlic.
- 3 Warm a pot over medium heat, add 1 tablespoon perilla oil, then add the seasoned leaves.
Ugeoji-jjim is a Korean braised dish of blanched napa cabbage outer leaves cooked gently with doenjang, perilla oil, and garlic under a covered lid. The fibrous leaves absorb the fermented soybean paste deeply as they soften, while perilla oil lays a nutty base throughout the dish. Soup soy sauce adjusts the seasoning so the doenjang's saltiness and the natural sweetness of the greens find a clean balance. Mixed into a bowl of steamed rice, this humble banchan delivers a surprisingly deep, earthy flavor that belies its simplicity.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Lightly squeeze the blanched 320 g napa outer leaves to remove excess water.
Trim away tough stems and thick cores, then cut the leaves into bite-size lengths and loosen any clumps.
- 2Season
In a bowl, mix 1 tablespoon doenjang, 1 tablespoon soup soy sauce, and 1 teaspoon minced garlic.
Add the leaves and rub gently by hand so the seasoning reaches between the folds.
- 3Control
Warm a pot over medium heat, add 1 tablespoon perilla oil, then add the seasoned leaves.
Stir and turn them for about 3 minutes, scraping the bottom so the doenjang does not scorch.
- 4Control
Pour in 250 ml water around the edge of the pot, then reduce to medium-low once it begins to bubble.
Cover and simmer for 18 minutes, until the fibrous leaves relax and soften.
- 5Control
Open the lid once halfway through, spoon the broth over the leaves, and gently scrape the bottom.
If the liquid reduces too quickly, add a small splash of water to prevent burning or excessive saltiness.
- 6Finish
Sprinkle in 1.5 tablespoons perilla powder and simmer over low heat for 5 more minutes.
When the broth turns lightly thick and clings to the leaves, check the seasoning and serve with rice.
After the steps
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