Korean Braised Napa Outer 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.
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Instructions
- 1
Trim tough parts of napa leaves and cut into bite-size pieces.
- 2
Pre-season leaves with soybean paste, soup soy sauce, and garlic.
- 3
Stir-fry in perilla oil for 3 minutes in a pot.
- 4
Add water, cover, and simmer over medium-low heat for 18 minutes.
- 5
Add perilla powder and cook 5 more minutes until thickened.
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