Ugeoji Galbitang, Dried Cabbage and Short Rib Soup, Napa Cabbage and Short Rib Soup, 干白菜排骨汤, 乾白菜排骨湯, ウゴジ・ガルビタン, 白菜カルビタン, 우거지갈비탕 Leave a comment

Napa cabbage leaves slowly simmered in a beef rib stock and seasoned with doenjang (soybean paste). Ugeoji refers to the green outer layer of Napa cabbage or other leafy vegetables.

用排骨长时间熬煮制成高汤,再放入泡发的干白菜和大酱熬煮。干白菜是青菜的外表层菜叶,富含膳食纤维,对肠胃好。

乾白菜牛骨湯是在牛排骨湯裡放入乾白菜和大醬煮出的香醇湯餚。牛排骨的高湯可用來煮年糕湯、香辣牛肉湯、蘿蔔清湯等不同的湯。

あばら骨をじっくり煮込んだスープにウゴジとテンジャンを加えたスープ。「ウゴジ」は白菜の外側の葉のこと。

Ingredients (serve 4)
2 lb (1kg) beef short ribs with bones (2-inch (5-cm) long), 1 large green onions (1 oz, 30g), 2 oz (60g) garlic cloves, 12 cups water (3L), 10 oz (300g) white radish, 10 oz (300g) dried Napa cabbage (outer leaves), 2 red chili peppers (1 oz, 30g), salt as needed

Marinade for beef 3 tablespoons soy sauce for soup, 2 tablespoons minced green onions, 1 tablespoon minced garlic, 1 tablespoon sesame oil, pinch of ground black pepper

Seasoning for cabbage 2 tablespoons doenjang (soybean paste), 2 tablespoons green onions, ½ tablespoon gochut-garu (red chili pepper powder), 1 tablespoon minced garlic, 1 tablespoon sesame oil

Preparation
1. Soak the beef short rib in cold water for 30 minutes to remove any blood from the ribs.
2. Wash the dried Napa cabbage and blanch for 10 minutes in boiling water. Soak in cold water for 30 minutes.
3. In a large bowl, combine all the ingredients of the marinade for beef and mix well.
4. In a large bowl, combine all the ingredients of the seasoning for cabbage and mix well.

Cooking
1. In a large pot, add beef short ribs, green onions, garlic cloves and 12 cups of water. Bring to a boil over high heat for 10 minutes.
2. Add the radish and cook for 30 minutes over low heat.
3. When the beef short rib is cooked, remove them and score the ribs diagonally ½-inch (1-cm) intervals. Mix with the marinade for beef.
4. Cut the radish into 1½x1x½-inch (4x3x1-cm) pieces
5. Squeeze the cabbage and cut into 1-inch (3-cm) length pieces. Mix with the seasoning for cabbage.
6. Skim off the fat from surface of the broth and add beef short ribs, radish and cabbage. Cook for 20 minutes over low heat.
7. When the short ribs and cabbage is cooked softly, season to taste with salt. Add diagonal sliced green onion and red chili pepper then turn off the heat. Ladle the soup in the individual bowls.

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