About: Ugeoji
In Korean cuisine, ugeoji (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).
In Korean cuisine, ugeoji (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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