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Sagol Ugeoji Soup

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Quelle: Recommended by CookPal

  • 90 Min
  • 6 Portionen
  • $15

ZUTATEN

  • Broth

    • Adequate amount of beef bone broth

  • Meat

    • 200g beef shank

  • Vegetables

    • 200g blanched ugeoji (outer cabbage leaves)
    • 🧅 1/2 stalk green onion

  • Seasoning

    • 1/2 tbsp soy sauce

  • Sauce

    • 2 tbsp doenjang (fermented soybean paste)
    • 1/2 tbsp red pepper powder
    • 🧄 1 tbsp minced garlic
    • 1/2 tbsp sesame oil
    • A pinch of black pepper

SCHRITTE

1

Trim and blanch the outer cabbage leaves (ugeoji) in boiling water for 5 minutes, then rinse in cold water and squeeze out excess moisture.

2

Prepare beef shank by soaking it in cold water for 30 minutes to remove blood.

3

Cut the blanched ugeoji into finger-length pieces and slice the green onion thinly.

4

Prepare the seasoning sauce by mixing all sauce ingredients.

5

Mix half of the prepared sauce with the blanched ugeoji and gently massage to coat.

6

Cut the beef shank into bite-sized pieces.

7

Mix the beef shank with the remaining sauce and coat evenly.

8

Heat a pot with a small amount of oil and stir-fry the marinated beef shank until partially cooked.

9

Add the seasoned ugeoji to the pot and stir-fry together with the beef.

10

Pour in the beef bone broth and bring to a boil over high heat. Adjust seasoning with soy sauce, cover, and simmer on low heat for 30 minutes.

11

Add sliced green onion and simmer for an additional 5 minutes before serving.

NÄHRSTOFFE

Pro 1 Portion

🔥

250

Kalorien

  • 20g
    Protein
  • 10g
    Kohlenhydrate
  • 15g
    Fette

💡 Tipps

Use fresh beef shank for better texture and flavor.Adjust the spice level by increasing or decreasing red pepper powder.Serve with rice for a complete meal.

⚠️ Vorsichtsmaßnahmen

Dieses Rezept dient nur zur Inspiration. Die spezifische Anwendung muss entsprechend individueller Unterschiede angepasst werden.