Gomguk (), gomtang (), or beef bone soup refers to a soup in traditional Korean cuisine made with various beef parts such as ribs, oxtail, brisket, ox's head or ox bones by slow simmering on a low flame. The broth tends to have a milky color with a rich and hearty taste.
Varieties
Regional
- Hyeonpung gomtang: from the region of Hyeonpung. Broth is made from ox tail, brisket, cow's feet and innards.
- Naju gomtang: from the region of Naju. Cooked heel meat and brisket are added to the broth.
By ingredients
- Sagol gomtang (): beef leg bones are the main ingredients
- Kkori-gomtang (): ox tail soup
- Toran gomtang (): beef brisket based with toran
- Seolleongtang (): ox leg bone soup simmered for more than 10 hours until the soup is milky-white. Usually served in a bowl containing somyeon (thin wheat flour noodles) and pieces of beef. Sliced scallions and black pepper are used as condiments. Sometimes served with rice instead of noodles.
- Galbi-tang (): made with galbi (beef short ribs)
- Yukgaejang (): gomtang with additional spicy seasoning
- Doganitang (): beef knee cartilage is an additional ingredient
- Chupotang (): finely ground perilla is added
Not beef-based
See also
References
External links