In
Korean cuisine
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural envi ...
, ''ugeoji'' () is outer leaves or stems of
cabbage
Cabbage, comprising several cultivars of ''Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B.&nb ...
,
radish
The radish (''Raphanus raphanistrum'' subsp. ''sativus'') is an Eating, edible root vegetable of the family Brassicaceae that was domesticated in Asia prior to Roman Empire, Roman times.
Radishes are grown and consumed throughout the world, be ...
, and other greens, which are removed while trimming the vegetables.
''Ugeoji'' is often used in
soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ing ...
s and
stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and ...
s, including ''
haejang-guk
''Haejang-guk''
* (, 解酲-) or hangover soup refers to every kind of '' guk'' or soup eaten as a hangover cure in Korean cuisine. It means "soup to chase a hangover" and is also called ''sulguk'' (). It usually consists of dried napa cabbage, ...
'' (hangover soup).
Gallery
File:Ugeoji 1.jpg, Seasoned boiled ''ugeoji''
File:Ugeojiguk (outer leaves soup).jpg, ''Ugeoji-guk
''Guk'' (), also sometimes known as ''tang'' (), is a class of soup-like dishes in Korean cuisine. ''Guk'' and ''tang'' are commonly grouped together and regarded as the same type of dish, although ''tang'' can sometimes be less watery than ...
'' (''ugeoji'' soup)
File:Ugeoji-ureong-doenjang-guk.jpg, ''Ugeoji- ureong-doenjang-guk
''Doenjang-guk'' () or soybean paste soup is a '' guk'' (soup) made with ''doenjang'' (soybean paste) and other ingredients, such as vegetables, meat, and seafood.
* It is thinner, lighter, and milder than ''doenjang-jjigae'' (soybean paste stew ...
'' (soybean paste soup with ''ugeoji'' and river snails)
See also
* ''
Siraegi
''Siraegi'' () is a Korean ingredient prepared by drying the leaves and stems of a radish or, less commonly, of a napa cabbage.
''Siraegi'' dishes
* ''Siraegi-jijimi'' – a type of ''jijimi'' that is made by first cutting soaked ''siraegi'' i ...
'' – dried radish greens
References
Food ingredients
Korean cuisine
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