Siraegi & Ugeoji (Dried Radish/Cabbage Leaves)
クタクタになるまで煮込む！韓国スープの「具」の王者
Description
Dried radish greens (Siraegi) or outer cabbage leaves (Ugeoji). A traditional winter preservation method. When boiled, they absorb meat broths like a sponge.
Classification: Maniacs, Dried Vegetable, Rustic Flavor, Stew Ingredient
Shops selling Siraegi & Ugeoji (Dried Radish/Cabbage Leaves)
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The How to use section below is a general reference, not instructions from the listed shops.
Learn more Substitutes, pairings, tips
Key spices
Rustic dried vegetable aroma
Substitutes at Japanese supermarkets
Fresh radish greens, Takana
Pairing
Gamjatang / Chueotang (Loach soup)
Trivia
[Unique Culture] A historical wisdom to survive harsh winters. Sun-drying gives the leaves a unique earthy umami that fresh greens lack.
Eating tips & etiquette
[Unique Eating] Boiled until it melts in the mouth. Koreans claim these broth-soaked leaves are actually the most delicious part of the meat stews.
Allergen
None