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Ugeoji

From Wikipedia, the free encyclopedia
Korean leaf ingredient
Ugeoji
Place of originKorea
Associated cuisine Korean cuisine
Korean name
Hangul
우거지
Revised Romanization ugeoji
McCune–Reischauer ugŏji
IPA [u.ɡʌ.dʑi]

In Korean cuisine, ugeoji (Korean우거지) 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]

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See also

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References

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  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.
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