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Ugeoji

Place of origin	Korea
Associated cuisine	Korean cuisine
[REDACTED] Media: Ugeoji

In Korean cuisine, ugeoji (Korean: 우거지) is outer leaves or stems of cabbage, radish, and other greens, which are removed while trimming the vegetables.

Ugeoji is often used in soups and stews, including haejang-guk (hangover soup).

Gallery

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

See also

• Siraegi – dried radish greens

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.

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