Ugeoji

Place of originKorea

Associated cuisineKorean cuisine

Hangul

우거지

RRugeoji

Ugeoji

Place of origin	Korea
Associated cuisine	Korean cuisine
Korean name
Hangul	우거지
RR	ugeoji
MR	ugŏji
IPA	[u.ɡʌ.dʑi]
Media: Ugeoji

In Korean cuisine, ugeoji (Korean: 우거지) is outer leaves or stems of cabbage, radish, and other greens, which are removed while trimming the vegetables.^[1]

Ugeoji is often used in soups and stews, including haejang-guk (hangover soup).^[2][3]