Ugeoji-sagol-gukbap, Napa Cabbage and Rice Soup, 干白菜牛骨汤饭, 乾白菜牛骨湯飯, 白菜入り牛骨クッパ, 우거지사골국밥 Leave a comment

Ugeoji is the dried outer leaves of napa cabbage, and is rich in vitamins, calcium, and fiber. To make this dish, dried ugeoji is boiled, drained, and seasoned with doenjang (soybean paste) and put in a bowl of beef bone broth with rice.

干白菜是将白菜帮子摘下来晒干的,富含各种维生素、钙和纤维素。把干白菜用水煮开后捞出来,加入大酱等各种调料后,倒入牛骨汤熬煮至熟烂,然后泡米饭吃即可。

在用牛骨湯和牛胸骨肉肉熬成的湯水中放入用大醬調料攪拌的乾白菜,慢慢燉煮成濃湯,可以泡飯吃。

ウゴジは白菜の外葉で、ビタミンやカルシウム、食物繊維が豊富に含まれている。茹でたウゴジに味噌など色々な薬味で味付けし、牛骨スープに入れて煮込み、ご飯を混ぜて食べる。

Ingredients (serve 4)
4 cups cooked rice (2 lb, 920g), 2 lb (1 kg) beef leg bones, 1 lb (500g) beef bones, 1 lb (500g) beef (brisket), 1 lb (500g) dried Napa cabbage, 1 large green onion (1 oz, 30g), 2 red chili peppers (1 oz, 30g)

– Marinade for beef 1 teaspoon salt, 2 tablespoons minced green onion, 1 tablespoon soy sauce for soup, 1 tablespoon minced garlic, 1 tablespoon sesame oil, ½ teaspoon ground black pepper
– Seasoning 2 tablespoons doenjang (soybean paste), 2 tablespoons minced green onion, 1 tablespoon gochut-garu (red chili pepper powder), 1 tablespoon minced garlic, 1 tablespoon sesame oil

Preparation
1. Soak the bones in cold water for a day to remove any blood. Soak the beef in cold water for 1 hour to remove any blood.
2. In a large stock pot add the bones and pour water until the bones are covered and bring to a boil. When it boils, discard the water and add clean water and bring to a boil over low heat for 5~6 hours. Skim off any foam and fat from surface of the broth. When the broth turns milky-white, transfer the broth to another large pot.
3. Cover the bones with water and bring to a boil over low heat for 2~3 hours. When the broth turns milky-white, add the beef and cook for 1 hour more and remove the beef and set aside. Transfer this broth to the broth pot with the first broth.
4. Cover the bones with water and bring to a boil over low heat for 2~3 hours. When the broth turns milky-white, remove the bones and combine all the broths together.
5. Slice the beef thinly. In a medium bowl, combine all the ingredients of marinade for beef and add the sliced beef. Mix well.
6. Wash the dried Napa cabbage and parboil in boiling water for 10 minutes. Then soak the Napa cabbage in cold water for 20 minutes and squeeze out excess water. Cut the Napa cabbage into 1-inch (3-cm) long segments. In a medium bowl, combine all the ingredients for seasoning and add the Napa cabbage. Mix well.
7. Slice the green onion diagonally. Cut the green chili peppers and red chili pepper in half lengthwise. Remove the seeds and slice diagonally.

Cooking
1. In a large saucepan, pour the broth and bring to boil over high heat. Add the seasoned Napa cabbage and boil for 30 minutes.
2. Add the marinated beef and boil for 10 minutes over medium heat. Add the green onion and red chili pepper. And turn off the heat.
3. Serve with rice separately, or add cooked rice to serving bowl before ladling soup over top.

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