Ugeoji Galbitang is a wonderfully flavorful soup made from hunks of beef short ribs, Korean cabbage leaves, Korean soybean paste (doenjang), and a few other ingredients.
This soup is sometimes served as “Haejangguk” or hangover soup, and is a popular lunch menu item for office workers in Korea.
Food Culture Note: The name “Ugeogi” is derived from the term Utgeogi which means “remove the top layer”. This refers to the use of outer leaves of the Korean cabbage which are often blemished or slightly discolored and so not used in making kimchi.
Recipe Type: Beef, Haejangguk, Recipe, Soup, Spicy
2 pounds Young Napa Cabbage
4 pounds Beef short ribs*
1 each large onion
1 head garlic (peeled) (about 2 ounces)
3 each green onions
1/2 pound Daikon Radish
2 tablespoons gochujang (Korean red pepper paste)
2 tablespoons doenjang — (Korean soybean paste)
2 tablespoons gochugaru (Korean red pepper powder – fine ground)
3 tablespoons soup soy sauce
8 each red chili peppers
12 cloves garlic
2 teaspoons sesame oil
1 ounce ginger
Separate the ribs (if needed) by cutting between the bones.
Place the ribs in a large stock pot and cover with cold water.
Bring the pot to a full boil and cook over high heat for about five-minutes.
Carefully remove the ribs from the pot and rinse under cold water. Discard the water in the pot.
Place the ribs back into the stock pot and cover with fresh cold water.
Bring to a full boil, then reduce heat to medium low.
Cut the onion into quarters and add to the pot.
Cut the radish into thick slices and add to the pot.
Cook over medium low heat for three to four hours, adding more water as needed to maintain 3/4 the initial volume.
Carefully remove the ribs from the broth and place into a strainer or slotted bowl and rinse in cold water.
Strain the broth and discard remaining solids.
Place the ribs back into the pot with the broth and bring to a slow simmer.
Remove stems from peppers, rinse in cold water, slice in half lengthwise, and add to pot.
Mix the soy sauce, soybean & pepper pastes, and red pepper powder in a small bowl. Add enough of the broth to mix easily. Pour the mixture into the pot.
Rinse the cabbage leaves in cold water and add to the pot.
Slice the garlic cloves lengthwise into halves or thirds (depending on their size), and add to the pot.
Cook over medium heat (slow boil) for another five to ten minutes.
Chop the green onion
Ladle soup into serving bowls and garnish with chopped green onion.
Serve with steamed white rice, kimchi, and one or two other “Namul” type side dishes.
The ribs for this dish should be cut cross rib about two and a half to three inches wide across the entire rack, English cut ribs of the same length (already separated) work well also.
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