AI-generated imageBlanched Cabbage Ugeojiguk with Beef-bone Broth (6 servings)
Korean greens soup using prepared beef-bone broth, pre-blanched young cabbage and soybean paste.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
Cut blanched cabbage and radish into bite-sized pieces and slice scallion and chilies.
- 02
Bring 3 L of prepared beef bone broth to a boil and check saltiness.
- 03
Add radish, cabbage, doenjang, gochujang, garlic and ginger juice; stir to dissolve.
- 04
Add scallion and chili; simmer about 30 minutes over medium-low heat until radish is tender.
- 05
Taste, add optional tuna sauce only if needed, and dilute with water or unsalted broth if too salty.
Before you cook
Check broth salt; pastes may contain soy/wheat, and optional tuna sauce contains fish. Chill within 2 hours; reheat to 74°C.
Allergens: soy, wheat, beef, fish (if tuna seasoning used)
Image & source credits
AI-generated image.
Easy meals, made simple
Simple Korean Potato and Seaweed Soup (2 Servings)
Mild Korean home soup made by stir-frying soaked seaweed in sesame oil and simmering tender potatoes, adapted to two servings from an MFDS recipe.
Easy Korean Tuna and Tofu Jjageuli (2 Servings)
A home-style Korean simmered dish with tofu, canned tuna, and a spicy, reduced broth. Unlike potato jjageuli, it uses tofu as the main vegetable-based bulk.
