Galbi Ugeoji Hangover Soup (beef short rib and greens soup) recipe - ingredients, nutrition and when to eat it
This hearty soup is made with beef short ribs simmered until tender, then combined with ugeoji greens and bean sprouts for a rich, spicy flavor.
This hearty soup is made with beef short ribs simmered until tender, then combined with ugeoji greens and bean sprouts for a rich, spicy flavor. It’s especially comforting on a cold morning or when you’re craving a satisfying lunch or dinner.
Soups & stews · 70 minutes to cook
Nutrition (per 740g serving): 450.9 kcal · protein 26.3g · carbohydrate 14g · fat 31.1g · sodium 1417.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Blanch the ugeoji greens once and squeeze out the water to reduce their raw taste and help them blend into the broth.
Tips: Add the bean sprouts at the end and boil with the lid off to keep them crisp.
Tips: Skim off the fat from the beef short ribs from time to time for a cleaner broth.
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Ingredients (1 serving)
- Beef short ribs — 120 g
- Dried napa cabbage leaves — 80 g
- Soybean sprouts — 50 g
- Daikon radish — 50 g
- Green onion — 15 g
- Garlic — 5 g
- Korean chili flakes — 1 Tbsp
- Korean soybean paste — 0.5 Tbsp
- Soy sauce — 1 tsp
- Salt — 0.2 tsp
- Water — 400 ml