우거지해장국

English

Ugeoji Haejangguk
A hearty soup made with dried radish leaves (ugeoji), dried kelp (ujeong), and beef or pork. The broth is simmered with garlic, ginger, and green onions for a savory, slightly sweet taste. Often served with rice and banchan (side dishes). The texture is soft and the soup is rich in umami.

中文

干芥菜海带汤
用干芥菜叶、干海带和牛肉或猪肉熬制的浓汤。汤汁中加入蒜、姜、葱花，味道鲜美略带甜味。通常与米饭和小菜一起食用。口感柔软，汤汁鲜美浓郁。

日本語

ウゲジ海藻汁
干し芥菜の葉（ウゲジ）と干し昆布（ウジョン）、牛肉または豚肉を使った濃厚なスープ。にんにく、生姜、ねぎを煮込み、旨味と微甘さが特徴。ご飯と副菜とともに食べる。食感は柔らかく、スープはコクが強い。