Sweet Napa Cabbage Stem Soup (Ugeojiguk)
Sweet Napa Cabbage Stem Soup (Ugeojiguk)
Hearty and Sweet Napa Cabbage Stem Soup
A savory and satisfying soup made with sweet Napa cabbage stems, this dish is perfect for a hearty and comforting meal. The tender texture of the slow-cooked cabbage stems combined with a rich soybean paste base creates a deeply flavorful soup that warms you from the inside out, reminiscent of comforting home-cooked meals.
Main Ingredients- 500g Napa cabbage stems (Ugeoji) (boiled and frozen from autumn harvest)
- 8 cups Anchovy, Dried Pollack, and Crab Broth (store-bought or homemade)
- 2 stalks Scallions
Cooking Instructions
Step 1
Prepare the Napa cabbage stems (ugeoji) that were boiled and frozen from the autumn harvest. To use, thaw them gradually in the refrigerator or soak them in cold water until softened. This ensures the stems are tender and absorb the flavors well.
Step 2
The secret to a delicious broth lies in using a well-made stock. In 8 cups of broth, dissolve 2 tablespoons of doenjang and 1 tablespoon of gochujang. Adding a bit more gochujang will deepen the umami flavor. Bring to a simmer over medium heat and let it bubble for a bit to meld the flavors.
Step 3
Add the prepared Napa cabbage stems to the pot. Stir in 1 tablespoon of dried shrimp powder for an extra layer of savory taste and 1 tablespoon of dried shiitake mushroom powder for added depth of flavor. Stir occasionally to prevent sticking and simmer gently until the cabbage stems are completely tender and soft. This slow cooking process allows the natural sweetness of the cabbage to infuse into the broth.
Step 4
Once the cabbage stems are thoroughly cooked and tender, add 2 scallions, sliced diagonally, and 2 tablespoons of minced garlic for a fresh and slightly spicy kick. Continue to simmer for a short while to let the aromas meld into the soup.
Step 5
Finally, check if the cabbage stems are very soft and almost falling apart. Simmer for another few minutes to ensure all the ingredients and seasonings have fully integrated, creating a deeply flavorful Napa Cabbage Stem Soup. Taste and adjust seasoning with more doenjang or salt if needed.
Step 6
This soup, made with sweet Napa cabbage stems preserved from autumn, offers a delightful combination of savory soybean paste and the tender texture of slow-cooked cabbage. It’s a hearty and delicious homemade dish that’s perfect for a satisfying meal. Enjoy this warm bowl and have a wonderful day!
