Uguji Haejangguk (Napa Cabbage Hangover Soup)
A hearty hangover soup made easy with store-bought beef bone broth. Blanched napa cabbage leaves are seasoned with soybean paste and perilla powder for a rich, comforting bowl.
Ingredients
Ingredients
- Blanched napa cabbage leaves (uguji)150g
- Green chili (cheongyang)1
- Red chili1/2
- Green onion1/3 stalk
- Store-bought beef bone broth2 cups
- Anchovy-kelp stock2 cups
- Grape seed oilA little
Seasoning
- Soybean paste (doenjang)1 tbsp
- Red pepper powder1 tsp
- Minced garlic1/2 tbsp
- Perilla seed powder1 tbsp
- Perilla oil1 tsp
Directions
- 1
Squeeze the blanched napa cabbage leaves well to remove water, then cut into 1–2 cm lengths.
- 2
Add all the seasoning to the cabbage and toss well to coat by hand.
- 3
Slice the green onion, green chili, and red chili diagonally.
- 4
Heat grape seed oil in a non-stick pot and stir-fry the seasoned cabbage over medium-low heat for 1 minute, taking care not to burn it. A stainless pot burns easily, so a ceramic-coated pot works best.
- 5
Pour in the beef bone broth and anchovy-kelp stock, and bring to a gentle boil.
- 6
Once the soup is bubbling vigorously, cover and simmer over low heat for about 10 more minutes. Add the green onion and chilies, boil once more, then remove from heat.