Main ingredients 🥩
BeefDried Napa Cabbage (Ugeoji)Chili PowderSoybean PasteAnchovy SauceSoup Soy SauceBeef Bone BrothGarlicBeef Broth PowderGreen Onion
Ttukdak Hyung's Ugeoji Haejangguk
A deep and spicy beef and dried-cabbage soup, seasoned with gochugaru, doenjang, and anchovy sauce, simmered in beef bone broth.
🙋 Recommended for
- ⭐ Those who want a spicy and refreshing soup for hangover relief or a hearty meal
- ⭐ Those who prefer a traditional ugeoji soup with deep flavors from beef and ugeoji
- ⭐ Those who want to make a richer ugeoji soup using beef bone broth
Ingredients needed 🛒3 servings
- Beef: 600g
- Blanched Dried Napa Cabbage: 600g
- Water: 1L
- Chili Powder: 3 tbsp
- Soybean Paste: 2 tbsp
- Anchovy Sauce: 2 tbsp
- Soup Soy Sauce: 2 tbsp
- Mirin: 2 tbsp
- Beef Bone Broth: 500ml
- Minced Garlic: 1 tbsp
- Beef Broth Powder: 1 tbsp
- Green Onion: 200g
- Cheongyang Pepper: 20g
- Black Pepper: 0.3 tbsp
Recipe 🍳
- In a pan, combine the following ingredients and simmer for 15 minutes: 600g beef, 600g blanched dried napa cabbage, 1L water, 3 tbsp chili powder, 2 tbsp soybean paste, 2 tbsp anchovy sauce, 2 tbsp soup soy sauce, 2 tbsp mirin.
- After 15 minutes, add the following ingredients and simmer once more to complete: 500ml beef bone broth, 1 tbsp minced garlic, 1 tbsp beef broth powder, 200g green onion, 20g cheongyang pepper, 0.3 tbsp black pepper.
- In a pot, combine beef and blanched ugeoji; season with gochugaru, doenjang, anchovy sauce, and soup soy sauce; add water and boil for 15 minutes.
- After 15 minutes, add beef bone broth, minced garlic, beef dasida, scallions, Cheongyang pepper, and black pepper to enhance the broth.
- Bring to a boil once more to meld the flavors; the result is a soothing hangover soup.
Cooking tips 💡
- Adding beef bone broth will result in a richer and deeper soup flavor.
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