Ugeoji

Ugeoji
Place of originKorea
Associated cuisineKorean cuisine
Korean name
Hangul
우거지
Revised Romanizationugeoji
McCune–Reischauerugŏji
IPA[u.ɡʌ.dʑi]

In Korean cuisine, ugeoji (Korean: 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]

  • Seasoned boiled ugeoji
    Seasoned boiled ugeoji
  • Ugeoji-guk (ugeoji soup)
    Ugeoji-guk (ugeoji soup)
  • Ugeoji-ureong-doenjang-guk (soybean paste soup with ugeoji and river snails)
    Ugeoji-ureong-doenjang-guk (soybean paste soup with ugeoji and river snails)

See also

References

  1. ^ "ugeoji" 우거지. Korean-English Learners' Dictionary. National Institute of Korean Language. Retrieved 20 June 2017.
  2. ^ Crawford, Matthew (21 October 2016). "Haejangguk (해장국): Korea's Ancient Tradition of Hangover Soup". 10 Magazine. Retrieved 20 June 2017.
  3. ^ West, Kay (16 March 2006). "Seoul Food". Nashville Scene. Retrieved 20 June 2017.
Stub icon

This food ingredient article is a stub. You can help Wikipedia by expanding it.

Stub icon

This Korean cuisine–related article is a stub. You can help Wikipedia by expanding it.

Stub icon

This vegetable-related article is a stub. You can help Wikipedia by expanding it.