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Ugeoji facts for kids

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Ugeoji
Ugeoji.jpg
Place of origin Korea
Associated national cuisine Korean cuisine
Korean name
Hangul
우거지
Revised Romanization ugeoji
McCune–Reischauer ugŏji

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.

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See also

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Ugeoji Facts for Kids. Kiddle Encyclopedia.