Place of origin | Korea |
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Associated cuisine | Korean cuisine |
Korean name | |
Hangul | 우거지 |
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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. [1]
Ugeoji is often used in soups and stews, including haejang-guk (hangover soup). [2] [3]