Korean Beef Cabbage Leaf Stew
Beef brisket and blanched napa outer leaves are slow-simmered with doenjang in this robust Korean stew. The brisket renders a rich, meaty broth that permeates every strand of the fibrous ugeoji leaves. Gochugaru and perilla oil contribute mild heat and nutty undertones, while soup soy sauce refines the seasoning. Green onion and garlic brighten the deep, long-cooked flavors, making this a nourishing stew built on a foundation of quality beef stock.
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Instructions
- 1
Cut boiled ugeoji into 5 cm lengths and squeeze lightly.
- 2
Heat perilla oil, stir-fry brisket, then add garlic once the surface browns.
- 3
Add doenjang and gochugaru, stirring 1 minute to bloom flavors.
- 4
Add ugeoji and water, then simmer 25 minutes over medium-low heat.
- 5
Season with soup soy sauce, add green onion, and simmer 3 more minutes.
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