Main ingredients 🥩
LA ribsOxtailRadishKombuOnionDried shiitake mushroomsGarlicGreen onionMonosodium glutamateNapa cabbage
Ttukdak Hyung's Ugeoji Galbitang
A rich and refreshing ugeoji galbitang with LA ribs, napa cabbage, and radish, featuring a deeply flavorful and cooling broth.
🙋 Recommended for
- ⭐ Recommended for those seeking a hearty, satisfying meal with a rich and deep broth flavor.
- ⭐ Ideal for anyone who enjoys the harmonious taste of ribs and ugeoji.
- ⭐ Perfect for preparing a nourishing, warming soup after drinking, thanks to the long-simmered ribs and ugeoji.
Ingredients needed 🛒3 servings
- Water
- LA ribs : 1.5kg
- Oxtail : 600g
- Radish : 300g
- Kombu : 5g
- Onion : 150g
- Dried shiitake mushrooms : 100g
- Garlic : 50g
- Green onion : 200g
- Salt : 2 tablespoons
- Monosodium glutamate : 0.5 tablespoon
- Pepper : 0.5 tablespoon
- Napa cabbage : 800g
- Doenjang : 2 tablespoons
- Mackerel sauce : 2 tablespoons
- Gukganjang : 2 tablespoons
Recipe 🍳
- Rinse 1.5kg of LA ribs thoroughly under running water, cut into bite-sized pieces, and soak in water for 30 minutes to remove blood residue.
- Blanch the soaked LA ribs (1.5kg) and oxtail (600g) in boiling water. (Use the blanching water from the oxtail when cooking.)
- In a separate pot, add 2L of water, then place the blanched oxtail, blanched LA ribs, radish (300g), kombu (5g), onion (150g), dried shiitake mushrooms (100g), garlic (50g), green onion (200g), salt (2 tablespoons), and monosodium glutamate (0.5 tablespoon). Bring to a boil.
- When the liquid reduces, add water back up to the original level, then remove the green onion, onion, kombu, dried shiitake mushrooms, and oxtail.
- Boil 800g of napa cabbage in boiling water for 5 minutes.
- Mix the blanched cabbage with doenjang (2 tablespoons), mackerel sauce (2 tablespoons), and gukganjang (2 tablespoons).
- Add the seasoned cabbage, oxtail, dried shiitake mushrooms, and pepper (0.5 tablespoon) to the broth and bring to a boil once more.
- Serve in bowls, garnish with green onion, green chili peppers, and fine red chili powder.
- Blanch LA ribs and oxtail, then simmer them with radish, kombu, onion, and other ingredients to make the broth.
- Season the blanched cabbage with doenjang, mackerel sauce, and gukganjang, then add it to the broth and cook together.
- Finally, add the reserved meat and vegetables back into the broth, sprinkle with pepper, and serve.
Cooking tips 💡
- For a deeper flavor, simmer the blanched LA ribs and oxtail first, then add the seasoned cabbage mixture later.
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