Korean Beef Cabbage Leaf Soup
Ugeoji soegogi-guk is a spicy, savory Korean beef soup that draws its character from pre-seasoned napa cabbage outer leaves and a brisket-based broth. The ugeoji is rubbed with doenjang and gochugaru before it enters the pot, so when it meets the simmering beef stock, it releases both fermented soybean depth and a steady chili warmth that stains the broth a ruddy brown. The brisket, simmered until the fibers separate easily, is shredded and returned to the pot, adding lean, clean beef flavor throughout. As the ugeoji softens over extended cooking, it absorbs the surrounding liquid like a sponge, so each bite delivers a concentrated burst of the combined seasoning. Daikon radish, if included, tempers the heat with its natural sweetness, while generous amounts of sliced scallion perfume the entire bowl. The overall effect is a soup that is warming and robust without being aggressive - the spice level is calibrated to soothe rather than overwhelm, which makes it a go-to choice on cold days when the body needs both heat and substance.
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Instructions
- 1
Squeeze excess water from cabbage leaves and cut into 5 cm pieces.
- 2
Mix cabbage leaves with soybean paste, red pepper flakes, garlic, and perilla oil.
- 3
Sear beef in a pot for 2 minutes, then add water and bring to a boil.
- 4
Add seasoned cabbage and simmer over medium-low heat for 25 minutes.
- 5
Season with soup soy sauce, add green onion, and simmer 2 more minutes.
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