Rich and Savory Beef and Dried Napa Cabbage Soybean Paste Soup (Ugeoji Doenjang Guk)
Rich and Savory Beef and Dried Napa Cabbage Soybean Paste Soup (Ugeoji Doenjang Guk)
#UgeojiSoup #BeefSoup #DoenjangGuk #HeartySoup #KoreanHomeCooking
Discover how to make a deeply flavorful and comforting soybean paste soup featuring tender dried napa cabbage (ugeoji) and savory beef. This recipe uses a clear, rich beef bone broth base enhanced with brisket and bouillon cubes for an incredibly delicious and wholesome soup. It’s a mild yet satisfying dish, perfect for all ages and a great nutritious option for children. Enjoy this savory and refreshing soup that’s perfect served with a bowl of steamed rice!
Main Ingredients- 200g Beef Brisket
- 2 Tbsp Soju (Korean rice wine)
- 300g Blanched Dried Napa Cabbage (Ugeoji)
- 2 Tbsp Minced Garlic
- 4 Tbsp Chopped Scallions
- 3 Tbsp Soybean Paste (Doenjang)
- 3 Beef Bone Broth Cubes (or store-bought beef bone broth)
- 1L Water
Cooking Instructions
Step 1
First, let’s prepare the beef brisket by parboiling it to remove any impurities and ensure a clear broth. Place the brisket in a pot and add 2 tablespoons of soju, then cover with water.
Step 2
Bring the water to a boil. As it simmers, foam and impurities will rise to the surface. Boil for about 5 minutes, then turn off the heat. Remove the brisket and rinse it thoroughly under cold running water to wash away any remaining bits. This step is crucial for a clean-tasting, clear soup.
Step 3
Squeeze out excess water from the blanched dried napa cabbage (ugeoji) and cut it into bite-sized pieces. Cutting them into manageable lengths will make them easier to eat.
Step 4
Slice the parboiled beef brisket along the grain into pieces that are easy to eat. If the brisket was thinly sliced, gently separate any stuck-together pieces before slicing. The texture will resemble the tender beef topping found in Pyeongyang naengmyeon.
Step 5
Now, it’s time to season the ingredients. In the pot, combine 3 tablespoons of soybean paste, 2 tablespoons of minced garlic, and 4 tablespoons of chopped scallions. Add the prepared ugeoji and beef brisket. Gently mix and knead everything together to ensure the seasoning coats the ingredients evenly. Pre-seasoning like this helps deepen the soup’s flavor.
Step 6
Add 1 liter of water and 3 beef bone broth cubes to the pot with the seasoned ugeoji and beef. Bring to a rolling boil over high heat. Skim off any foam that rises to the surface to maintain a clear broth. Since we parboiled the meat, there shouldn’t be much foam. Once the foam is removed, reduce the heat to medium and let it simmer gently for a good while, allowing the flavors to meld.
Step 7
The soup will develop a rich color from the simmering and beef broth, resulting in a mildly colored, savory broth that’s almost as rich as pure beef bone broth. This creates a deeply flavorful beef and ugeoji soybean paste soup.
Step 8
Just before serving, bring the soup to a gentle boil one last time. This will release the warm, savory aroma of the beef and the earthy scent of the ugeoji. Ladle the hearty soup generously into bowls. The lean brisket offers a clean, savory taste, while the ugeoji provides a satisfyingly chewy texture without being tough. This soup is absolutely delightful when served with a bowl of rice, perfect for making ‘bap-mal-i’ (rice soup). It also pairs wonderfully with kimchi and refreshing cucumber salad.
