 | |
| 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.
Ugeoji is often used in soups and stews, including haejang-guk (hangover soup).
Gallery
Seasoned boiled ugeoji
Ugeoji-guk (ugeoji soup)
Ugeoji-ureong-doenjang-guk (soybean paste soup with ugeoji and river snails)
See also
- Siraegi – dried radish greens