Ugeoji
In Korean cuisine, ugeoji (우거지) is outer leaves or stems of cabbage, radish, and other greens, which are removed while trimming the vegetables.[1]
 | |
| Place of origin | Korea |
|---|---|
| Associated national cuisine | Korean cuisine |
| Korean name | |
| Hangul | 우거지 |
|---|---|
| Revised Romanization | ugeoji |
| McCune–Reischauer | ugŏji |
| IPA | [u.ɡʌ.dʑi] |
Ugeoji is often used in soups and stews, including haejang-guk (hangover soup).[2][3]
Gallery
Seasoned boiled ugeoji.jpg)
Ugeoji-guk (ugeoji soup)
Ugeoji-ureong-doenjang-guk (soybean paste soup with ugeoji and river snails)
gollark: ... why?
gollark: <@133885827523674112> The only stuff I actually have is all the random junk from kits, stuff looted from buildings, a few ores and stuff from my mines, and a few components of a pulverizer.
gollark: Wow it is very deadened.
gollark: **Install potatOS today, the best OS.**
gollark: **The server is empty and unused, aka dead!**
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.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.