Ugeojigalbitang || Korean Cabbage and Short Rib Soup, 干白菜排骨汤, 乾白菜排骨湯, 白菜カルビタン, 우거지갈비탕 1

Ugeojigalbitang is a comforting Korean soup that features tender short ribs simmered in a rich, flavorful broth with ugeoji, a type of dried mustard leaf.

Key Ingredients:

• Beef Short Ribs: The star ingredient, often marinated in soy sauce, garlic, and ginger.
• Ugeoji: Dried mustard leaves, which add a unique flavor and texture to the soup.
• Beef Bones: Used to create a rich and flavorful broth.
• Vegetables: Often includes onions, carrots, and sometimes dried radish.
• Seasonings: Soy sauce, garlic, ginger, and pepper.

How to Make Ugeojigalbitang:

1. Prepare the Broth: Boil beef bones with water for several hours to extract the flavor and collagen.
2. Marinate the Short Ribs: Marinate the short ribs in a mixture of soy sauce, garlic, and ginger.
3. Add Ugeoji and Vegetables: Add the ugeoji and other vegetables to the broth.
4. Simmer the Soup: Simmer the soup until the meat is tender and the ugeoji is softened.
5. Season to Taste: Adjust the seasoning with soy sauce, salt, and pepper.

Why Ugeojigalbitang is So Popular:

• Rich and Flavorful Broth: The long simmering process creates a deep, flavorful broth.
• Tender Meat: The short ribs are incredibly tender and juicy.
• Unique Flavor of Ugeoji: The ugeoji adds a distinct, earthy flavor to the soup.
• Comforting and Nourishing: It’s a perfect dish for a cold winter day.