Gomguk

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. Gomguk at Korean Culture Encyclopedia The broth tends to have a milky color with a rich and hearty taste. Gomtang at Britannica Korea

Varieties Regional Hyeonpung gomtang: from the region of Hyeonpung. Broth is made from ox tail, brisket, cow's feet and innards. Hyeonpung gomtang at Doosan Encyclopedia Naju gomtang: from the region of Naju. Cooked heel meat and brisket are added to the broth. Naju gomtang at Doosan Encyclopedia

By ingredients Sagol gomtang (): beef leg bones are the main ingredients Kkori-gomtang (): ox tail soup Kkori gomtang at Doosan Encyclopedia 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. at Doosan Encyclopedia 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 Chupotang at Doosan Encyclopedia

Not beef-based

Gamulchi gomtang: made from snakehead fish with glutinous rice, ginger, ginseng and jujubes Samgyetang (): based with chicken stuffed with ginseng, glutinous rice, jujubes, garlic, and chestnuts Gamjatang (): a spicy soup made with separated pork spine, potatoes and hot peppers. Jumunjin mulgomtang (): from the region of Jumunjin. Made from moray eel, kimchi and spring onions Jumunjin mulgomtang at Gangneung Grand Culture Encyclopedia

Gomguk

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