''Gomguk'' (), ''gomtang'' * (), or beef bone soup refers to a

soup Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ing ...

Korean cuisine Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural envi ...

made with various beef parts such as

rib In vertebrate anatomy, ribs ( la, costae) are the long curved bones which form the rib cage, part of the axial skeleton. In most tetrapods, ribs surround the chest, enabling the lungs to expand and thus facilitate breathing by expanding the ches ...

s, oxtail, brisket, ox's

head A head is the part of an organism which usually includes the ears, brain, forehead, cheeks, chin, eyes, nose, and mouth, each of which aid in various sensory functions such as sight, hearing, smell, and taste. Some very simple animals may ...

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.
at Britannica Korea

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'' (사골곰탕) : beef leg bones are the main ingredients *''

Kkori-gomtang Oxtail soup is a soup made with beef tails. The use of the word " ox" in this context is a legacy of nomenclature; no specialized stock of beef animals are used and tails may come from bovines other than oxen. It is believed by some that oxt ...

'' (꼬리곰탕) : ox tail soup *''Toran gomtang'' (토란곰탕) : beef brisket based with '' toran'' *''

Seolleongtang ''Seolleongtang'' * () or ox bone soup is a Korean broth tang (soup) made from ox bones (mostly leg bones), brisket and other cuts. Seasoning is generally done at the table according to personal taste by adding salt, ground black pepper, red pe ...

'' (설렁탕): 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 ''Galbi-tang'' * (, --湯) or short rib soup is a variety of ''guk'', or Korean soup, made primarily from beef short ribs along with stewing beef, radish, onions, and other ingredients. The short ribs, or ''"galbi"'',also refers to grilled shor ...

'' (갈비탕) : made with '' galbi'' (beef short ribs) *''

Yukgaejang ''Yukgaejang'' * (, 肉개醬) or spicy beef soup is a spicy, soup-like Korean dish made from shredded beef with scallions and other ingredients, which are simmered together for a long time. It is a variety of ''gomguk'', or thick soup, which w ...

'' (육개장) : ''gomtang'' with additional spicy seasoning *''Doganitang'' (도가니탕) : beef knee cartilage is an additional ingredient *''Chupotang'' (추포탕) : finely ground perilla is added

Not beef-based

KOCIS Korea Malbok Samgyetang 03 (9493375058)

*''Gamulchi gomtang'' : made from

snakehead fish The snakeheads are members of the freshwater perciform fish family Channidae, native to parts of Africa and Asia. These elongated, predatory fish are distinguished by their long dorsal fins, large mouths, and shiny teeth. They breathe air with ...

with

glutinous rice Glutinous rice (''Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose ...

, ginger, ginseng and jujubes *''

Samgyetang ''Samgye-tang'' () or ginseng chicken soup, * meaning Korean ginseng, ginseng (Korean language, Kor. ''sam'') - chicken (Kor. ''gye'') - soup (Kor. ''tang'') in Korean, consists primarily of a whole young chicken (Poussin (chicken), ''poussin'' ...

'' (삼계탕): based with chicken stuffed with ginseng,

, jujubes, garlic, and chestnuts *''

Gamjatang ''Gamja-tang'' * () or pork back-bone stew is a spicy Korean soup made from the spine or neck bones of a pig. It often contains potatoes, cellophane noodles, dried radish greens, perilla leaves, green onions, hot peppers and ground sesame seed ...

'' (감자탕): a spicy soup made with separated pork spine, potatoes and hot peppers. *Jumunjin ''mulgomtang'' (주문진 물곰탕) : from the region of

Jumunjin Jumunjin is an '' eup'' (town) in northeastern Gangneung City. The population numbers about 20,600, or about 7,000 households. Roughly 10% of these are involved in fisheries and agriculture, respectively. Jumunjin is the site of Jumunjin Harbor, ...

. Made from moray eel, kimchi and spring onionsJumunjin mulgomtang
at

Gangneung Gangneung () is a municipal city in the province of Gangwon-do, on the east coast of South Korea. It has a population of 213,658 (as of 2017).Gangneung City (2003)Population & Households. Retrieved January 14, 2006. Gangneung is the economic ...

Grand Culture Encyclopedia

References

{{reflist, 2

External links