Ugeojisagolgukbap || Korean Cabbage and Rice Soup, 우거지사골국밥

Ugeojisagolgukbap is a comforting Korean soup that combines the rich flavor of beef bone broth with the earthy taste of ugeoji (dried mustard leaves). It’s a popular choice, especially during the colder months.

Key Ingredients:

Beef Bone Broth: A rich and flavorful broth made by simmering beef bones for an extended period.
Ugeoji: Dried mustard leaves, which add a unique, earthy flavor.
Rice: Cooked rice is added to the soup, making it a hearty meal.
Seasonings: Soy sauce, garlic, ginger, and red pepper flakes.

How to Make Ugeojisagolgukbap:

Prepare the Broth: Boil beef bones with water for several hours to extract the flavor and collagen.
Add Ugeoji: Add the softened ugeoji to the broth.
Simmer: Simmer the soup until the ugeoji is tender and the flavors are well-combined.
Serve: Serve the soup hot with rice.

Tips for the Best Ugeojisagolgukbap:

Choose Good Quality Beef Bones: High-quality beef bones will result in a more flavorful broth.
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 with Kimchi: Kimchi is a classic side dish that complements the flavors of ugeojisagolgukbap.

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