Ugeoji

{{Short description|Korean leaf ingredient}} {{Italic title}} {{Infobox food | name = ''Ugeoji'' | image = Ugeoji.jpg | caption = | alternate_name = | country = Korea | region = | national_cuisine = Korean cuisine | creator = | year = | mintime = | maxtime = | type = | course = | served = | main_ingredient = | minor_ingredient = | variations = | serving_size = | calories = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = | module = {{Infobox Korean name/auto | child = yes | hangul = 우거지 | ipa = {{IPA|ko|u.ɡʌ.dʑi|}} }} }} In Korean cuisine, '''''ugeoji''''' ({{Korean|hangul=우거지}}) is outer leaves or stems of cabbage, radish, and other greens, which are removed while trimming the vegetables.<ref name="KELD">{{Cite web|url=https://krdict.korean.go.kr/eng/dicSearch/SearchView?nation=eng&ParaWordNo=69417|title=ugeoji|website=Korean-English Learners' Dictionary|publisher=National Institute of Korean Language|script-title=ko:우거지|access-date=20 June 2017}}</ref>

''Ugeoji'' is often used in soups and stews, including ''haejang-guk'' (hangover soup).<ref>{{Cite news|url=https://www.10mag.com/haejang-guk-%ED%95%B4%EC%9E%A5%EA%B5%AD-korea%E2%80%99s-ancient-tradition-of-hangover-soup/|title=Haejangguk (해장국): Korea's Ancient Tradition of Hangover Soup|last=Crawford|first=Matthew|date=21 October 2016|work=10 Magazine|access-date=20 June 2017}}</ref><ref>{{Cite news|url=http://www.nashvillescene.com/food-drink/article/13013011/seoul-food|title=Seoul Food|last=West|first=Kay|date=16 March 2006|work=Nashville Scene|access-date=20 June 2017}}</ref>

== Gallery == <gallery> File:Ugeoji 1.jpg|Seasoned boiled ''ugeoji'' File:Ugeojiguk (outer leaves soup).jpg|''Ugeoji-guk'' (''ugeoji'' soup) File:Ugeoji-ureong-doenjang-guk.jpg|''Ugeoji-ureong-doenjang-guk'' (soybean paste soup with ''ugeoji'' and river snails) </gallery>

== See also == * ''Siraegi'' – dried radish greens

== References == {{Reflist|30em}}

Category:Food ingredients Category:Korean cuisine