Photograph of the finished Ugeojiguk

Korea · Canh lá cải già Ugeojiguk

Ugeojiguk

45 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chinese cabbage Chinese cabbage 1.8 lb
  • Photograph of Korean soybean paste (doenjang) Korean soybean paste (doenjang) 4.2 oz
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 1.1 oz
  • Photograph of Dried anchovies Dried anchovies 1.7 oz
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Tofu Tofu 8.5 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.

Start cooking