Ugeoji facts for kids
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| Place of origin | Korea |
|---|---|
| Associated national cuisine | Korean cuisine |
| Korean name | |
| Hangul |
우거지
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|---|---|
| Revised Romanization | ugeoji |
| McCune–Reischauer | ugŏji |
Have you ever heard of Ugeoji? (That's 우거지 in Korean!) It's a special ingredient in Korean cuisine. Ugeoji refers to the outer leaves and stems of vegetables like cabbage and radish. These are the parts that are usually trimmed off when preparing vegetables. Instead of throwing them away, Koreans use them to make delicious dishes.
Ugeoji is often used to make warm and hearty soups and stews. One famous dish is haejang-guk, which is a popular Korean soup. Using ugeoji helps reduce food waste and adds a unique flavor and texture to meals. It's a great example of how different parts of vegetables can be used creatively in cooking!
Pictures of Ugeoji
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Seasoned boiled ugeoji
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Ugeoji-guk (ugeoji soup)
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Ugeoji-ureong-doenjang-guk (soybean paste soup with ugeoji and river snails)
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See Also
- Siraegi – This is another interesting Korean ingredient. It refers to dried radish greens, which are similar to ugeoji but are dried first.
