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Modu Recipe

Kim Jin-soon's Ugeoji Doenjang-guk

A savory soybean paste soup made by blanching outer cabbage leaves, mixing them with doenjang seasoning, and simmering in anchovy-kelp broth

Ingredients needed 2 servings

Recipe

Cooking tips

  • The cabbage should retain some moisture so the thick doenjang seasoning mixes smoothly.
  • Store the seasoned ugeoji in a plastic bag, remove air, seal, and freeze for later use.

Recommended for

  • Those who want to use leftover outer cabbage leaves in a savory soup instead of discarding them.
  • Those who want to stock up on seasoned ugeoji in advance and quickly make soup on busy days.

Shop ingredients on Coupang(Ad)

cabbage ugeojidoenjangminced garlicgochugarularge green oniontofuanchovieskelpfine saltseasoned salt

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