Hearty Beef Bone and Napa Cabbage Stew (Sagol Ugeojitang)
Rich and Savory Beef Bone and Napa Cabbage Stew, Enhanced with Miso Paste
A deeply flavorful and satisfying beef bone stew featuring tender napa cabbage (ugeoji), enriched with miso paste for an extra layer of savory depth. Perfect for a comforting home-cooked meal.
Main Ingredients- 3 cups beef bone broth (approx. 600ml)
- 150-200g cooked and seasoned napa cabbage (ugeoji)
- 1/2 red chili pepper, thinly sliced (optional)
- 1/4 stalk green onion, diagonally sliced
Ugeoji Seasoning- 1 Tbsp miso paste (doenjang)
- 0.5 Tbsp soy sauce for soup (guk-ganjang)
- 0.5 Tbsp minced garlic
- 0.5 Tbsp minced green onion
- A pinch of sesame oil
- A pinch of salt
- A pinch of black pepper
- 0.5 Tbsp red chili flakes (gochugaru)
- 1 Tbsp miso paste (doenjang)
- 0.5 Tbsp soy sauce for soup (guk-ganjang)
- 0.5 Tbsp minced garlic
- 0.5 Tbsp minced green onion
- A pinch of sesame oil
- A pinch of salt
- A pinch of black pepper
- 0.5 Tbsp red chili flakes (gochugaru)
Cooking Instructions
Step 1
First, prepare the tender napa cabbage (ugeoji). Use the green leaves and blanch them briefly in boiling water until slightly softened. Be careful not to overcook, as they can become mushy. Once blanched, squeeze out excess water thoroughly, then cut the ugeoji into bite-sized pieces, about 3-4 cm in length.
Step 2
Now, season the cut ugeoji. This step is crucial for infusing the cabbage with flavor, which will enrich the entire stew. In a bowl, combine all the ugeoji seasoning ingredients: 1 Tbsp miso paste, 0.5 Tbsp soy sauce for soup, 0.5 Tbsp minced garlic, 0.5 Tbsp minced green onion, a pinch of sesame oil, a pinch of salt, a pinch of black pepper, and 0.5 Tbsp red chili flakes. Mix well until everything is evenly coated.
Step 3
In a pot, pour in 3 cups (approximately 600ml) of the milky beef bone broth and bring it to a boil. Once the broth is simmering, add all the seasoned ugeoji. Stir well to combine. For an extra depth of savory flavor, add another 1 Tbsp of miso paste and stir until dissolved. Finally, add 0.5 Tbsp of red chili flakes for a touch of heat.
Step 4
When the stew returns to a boil, add the minced garlic and the thinly sliced red chili pepper (seeds removed, if you prefer less heat). This adds a subtle warmth and visual appeal. (Tip: To control the spiciness, adjust the amount of chili pepper or omit it entirely. If you find it too spicy after adding, you can remove it.)
Step 5
Finally, taste the stew and adjust the seasoning if necessary, using salt to reach your preferred taste. Add the diagonally sliced green onions just before serving to maintain their fresh flavor and color. Let it simmer for another moment, and your delicious beef bone and napa cabbage stew is ready to be enjoyed! Serve hot.
