Ugeojiguk

Method

1. 1 Use the older outer leaves of the Chinese cabbage, boil for 15 minutes until tender, then drain.
2. 2 Cut into pieces and mix with doenjang (Korean rice flour), garlic, and Korean chili powder until well-seasoned.
3. 3 Simmer dried anchovies to make broth, then strain to remove the solids.
4. 4 Add the marinated cabbage leaves and simmer for 20 minutes until tender and the broth turns brown.
5. 5 Add diced tofu, adjust seasoning, and sprinkle with chopped scallions.

With an appliance

• Pressure cooker 32 min

  Replace step 1: cook the old cabbage leaves under low pressure for 5 minutes, then release the pressure naturally for 8 minutes, drain, and marinate as in step 2. Steps 3 to 5 remain unchanged to keep the broth clear and the tofu from breaking apart.