The Full Freshness of 100% Korean Napa Cabbage

Made from only the freshest outer leaves of Korean, in-season napa cabbage — sweet and full-bodied — and gently boiled at just the right temperature. You'll get the cabbage's own subtle sweetness along with a rich, savory depth that's true to its roots.

A Tender, Never-Tough Texture, Even After Thawing, Thanks to Patented IQF Technology

Using IQF technology, each strand is flash-frozen at an ultra-low temperature right after blanching, minimizing damage to the vegetable's cell walls. Even after thawing, the texture stays tender rather than tough, preserving that soft, comforting ugeoji (napa cabbage green) bite.

Ready in 5 Minutes — No Knife, No Cutting Board

Skip the hassle of washing, blanching, and trimming — it's ready to cook, straight out of the pack. Made in a HACCP-certified facility, so you can enjoy it with complete peace of mind.

Highlights

• Ugeoji (napa cabbage greens) made with 100% Korean napa cabbage
• A tender texture preserved through ultra-low-temperature quick freezing
• Ready to cook in just 5 minutes
  

Wooltari Tips

How to Cook

◼︎ Ugeoji Doenjang Soup
Thaw gently under running water, then season with 1 tablespoon of doenjang and minced garlic. Simmer in an anchovy-dashima broth over medium-low heat for a rich, savory ugeoji doenjang soup.

◼︎ Gamjatang or Pork Bone Soup
Add plenty of napa cabbage greens to gamjatang or pork bone soup for an even deeper, richer broth.

◼︎ Braised Mackerel with Ugeoji
Line the bottom of a braising pot with a thick layer of pre-seasoned ugeoji, top with mackerel and a spicy seasoning sauce, and simmer until the sauce reduces — the ultimate rice-stealing side dish.

Brand Story

Under the slogan "cooked as fresh as the moment it was picked," Farmjoa brings kitchen convenience without the hassle of washing, trimming, or food waste. We're dedicated to a simple, healthy food culture where you can enjoy fresh vegetables without ever needing a cutting board.

Bringing Korean Namul to Tables Around the World

Using our own freezing technology, we preserve traditional Korean namul — once difficult to store and distribute — and bring the freshness of K-namul to tables across the US, Australia, and beyond. Centered around the National Food Cluster in Iksan, Jeollabuk-do, we partner directly with local farms through contract farming, practicing honest food production and shared growth together.