Ugeojidoenjangguk || Korean Cabbage Soybean Paste Soup, 干白菜大酱清汤, 幹白菜大醬清湯, 白菜テンジャンクク, 우거지된장국 1

Ugeojidoenjangguk is a popular Korean soup that features ugeoji, a type of dried mustard leaf, and doenjang, a fermented soybean paste. It’s a simple yet flavorful dish that’s perfect for a cold winter day.

Key Ingredients:

• Ugeoji: Dried mustard leaves, which add a unique, earthy flavor.
• Doenjang: A fermented soybean paste, which provides a rich, umami flavor.
• Vegetables: Often includes onions, carrots, and sometimes dried radish.
• Seasonings: Garlic, ginger, and red pepper flakes.

How to Make Ugeojidoenjangguk:

1. Prepare the Ugeoji: Soak the dried mustard leaves in water to soften.
2. Boil the Broth: Boil water in a pot and add the softened ugeoji.
3. Add Doenjang: Add doenjang to the pot and stir until it dissolves.
4. Add Vegetables and Seasonings: Add chopped vegetables and seasonings like garlic, ginger, and red pepper flakes.
5. Simmer: Simmer the soup until the flavors are well-combined and the vegetables are tender.

Tips for the Best Ugeojidoenjangguk:

• Choose Good Quality Doenjang: A high-quality doenjang will enhance the flavor of the soup.
• Don’t Overcook the Ugeoji: Overcooking can make the ugeoji too soft and mushy.
• Adjust the Spice Level: Add more or less red pepper flakes to suit your taste.
• Serve Hot: Serve the soup hot with rice.