Ugeoji
 | |
| Place of origin | Korea |
|---|---|
| Associated cuisine | Korean cuisine |
| Korean name | |
| Hangul | 우거지 |
|---|---|
| Revised Romanization | ugeoji |
| McCune–Reischauer | ugŏji |
| IPA | [u.ɡʌ.dʑi] |
In Korean cuisine, ugeoji (우거지) is outer leaves or stems of cabbage, radish, and other greens, which are removed while trimming the vegetables.[1]
Ugeoji is often used in soups and stews, including haejang-guk (hangover soup).[2][3]
Gallery[edit]
-
Seasoned boiled ugeoji -
Ugeoji-guk (ugeoji soup) -
Ugeoji-ureong-doenjang-guk (soybean paste soup with ugeoji and river snails)
.jpg)
See also[edit]
- Siraegi – dried radish greens
References[edit]
- ^ "ugeoji" 우거지. Korean-English Learners' Dictionary. National Institute of Korean Language. Retrieved 20 June 2017.
- ^ Crawford, Matthew (21 October 2016). "Haejangguk (해장국): Korea's Ancient Tradition of Hangover Soup". 10 Magazine. Retrieved 20 June 2017.
- ^ West, Kay (16 March 2006). "Seoul Food". Nashville Scene. Retrieved 20 June 2017.
 | This food ingredient article is a stub. You can help Wikipedia by expanding it. |
 | This Korean cuisine–related article is a stub. You can help Wikipedia by expanding it. |
 | This vegetable-related article is a stub. You can help Wikipedia by expanding it. |