Ugeoji
From Wikipedia, the free encyclopedia
The printable version is no longer supported and may have rendering errors. Please update your browser bookmarks and please use the default browser print function instead.
Korean leaf ingredient
| 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 (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]
Gallery
-
Seasoned boiled ugeoji
-
Ugeoji-guk (ugeoji soup)
-
Ugeoji-ureong-doenjang-guk (soybean paste soup with ugeoji and river snails)
.jpg){kind=link}
See also
- Siraegi – dried radish greens
References
- ^ "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.
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.
Retrieved from "https://en.wikipedia.org/w/index.php?title=Ugeoji&oldid=1259083410"