Main ingredients
eolgari cabbagethinly sliced beef brisket (chadolbagi)large green onionred chili pepperenoki mushroomsdoenjangminced garlicperilla oilperilla seed powder
Lee Hye-jung's Thinly Sliced Beef Brisket (Chadolbagi) Ugeoji Jjigae
A savory stew made by simmering ugeoji (eolgari cabbage) seasoned with doenjang and rich thinly sliced beef brisket (chadolbagi), finished with perilla seed powder.
Ingredients needed 3 servings
Recipe
Cooking tips
- Massaging the ugeoji with doenjang beforehand ensures the broth and greens meld deeply without tasting separate.
- Add perilla seed powder just before finishing; boiling it too long makes the stew taste muddy, so add it at the end to preserve its clean, nutty aroma.
- If the liquid reduces too much, add a little water at a time and continue simmering over low heat—this is the secret to a rich, concentrated broth.
Recommended for
- Those who love a rich, hearty countryside-style ugeoji jjigae.
- Those who want to enjoy the combination of rich beef fat from thinly sliced beef brisket (chadolbagi) and tender ugeoji.
- Those looking for a comforting, warm home-cooked main soup dish.
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