Ugeoji Haejangguk

Rinse the dried napa cabbage outer leaves thoroughly and soak them in a large bowl of water for at least 6 hours, or overnight, until fully rehydrated and tender. Drain the rehydrated dried napa cabbage outer leaves, squeeze out excess water, and cut them into 5 cm lengths.

Place the beef short ribs in a large pot and add 2000g of Water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 30 minutes, skimming off any foam or impurities that rise to the surface. Remove the beef short ribs from the broth, let them cool slightly, then shred the meat from the bones. Discard the bones and set the shredded beef short ribs aside. Strain the beef broth through a fine-mesh sieve to remove any remaining impurities.

In a large mixing bowl, combine the rehydrated and cut dried napa cabbage outer leaves with Doenjang, Gochugaru, Minced garlic, Minced ginger, Ground perilla seeds, and Sesame oil. Mix well with your hands, ensuring the seasoning is evenly distributed.