Ugeojihaejangguk, Napa Cabbage Hangover Soup, 干白菜醒酒汤, 幹白菜醒酒湯, 白菜酔い覚ましスープ, 우거지해장국 Leave a comment

Made by boiling ugeoji (dried outer leaves of napa cabbage) in a beef bone broth, this is a spicy hangover remedy commonly consumed the day after a night of heavy drinking.

用牛杂骨熬汤,再放入干白菜煮成香辣的醒酒汤,一般在喝酒后第二天食用,可醒酒开胃。

用牛雜骨熬湯後放入幹白菜煮成香辣湯,一般在喝酒第二天當做醒酒湯。

牛骨でとった出し汁に白菜の外葉を入れてピリ辛く煮た酔い覚ましスープ。二日酔いの際などによく食べられる。

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