Ugeoji Explained

Ugeoji
Country:	Korea
National Cuisine:	Korean cuisine

Korean name
Hangul:	Korean: 우거지
Hanja:	none
Rr:	ugeoji
Mr:	ugŏji
Koreanipa:	pronounced as /ko/

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]}

See also

• Siraegi – dried radish greens

Notes and References

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