Ugeoji
Trimmed outer leaves or stems of cabbage, radish, and other greens
Nº Q30646347 ★★★
Rare · Knowledge
Ugeoji
Trimmed outer leaves or stems of cabbage, radish, and other greens
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).
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From Wikipedia
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).
Text: Wikipédia, CC BY-SA 4.0. · Image: 국립국어원 (CC BY-SA 2.0 kr) ·
