''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 soli ...

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 ...

oxtail Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle. While the word once meant only the tail of an ox, today it can also refer to the tails of other cattle. An oxtail typically weighs around and is ski ...

brisket Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. The brisket muscles include the superficial and deep pectora ...

, 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 ...

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 Naju () is a city in South Jeolla Province, South Korea. The capital of South Jeolla was located at Naju until it was moved to Gwangju in 1895. The name Jeolla actually originates from the first character of Jeonju () and the first character of Na ...

. Cooked heel meat and brisket are added to the broth.

By ingredients

*''Sagol gomtang'' (사골곰탕) : beef leg bones are the main ingredients *'' Kkori-gomtang'' (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 ...

'' (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

scallion Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus '' Allium''. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, c ...

s and black pepper are used as condiments. Sometimes served with rice instead of noodles. *'' Galbi-tang'' (갈비탕) : made with ''

galbi ''Galbi'' * (), ''galbi-gui'' (), or grilled ribs, is a type of ''gui'' (grilled dish) in Korean cuisine. "''Galbi''" is the Korean word for "rib", and the dish is usually made with beef short ribs. When pork spare ribs or another meat is us ...

'' (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 ''gom guk'', or thick soup, which ...

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

perilla ''Perilla'' is a genus consisting of one major Asiatic crop species ''Perilla frutescens'' and a few wild species in nature belonging to the mint family, Lamiaceae. The genus encompasses several distinct varieties of Asian herb, seed, and veget ...

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 amyl ...

, ginger,

ginseng Ginseng () is the root of plants in the genus '' Panax'', such as Korean ginseng ('' P. ginseng''), South China ginseng ('' P. notoginseng''), and American ginseng ('' P. quinquefolius''), typically characterized by the presence of ginsenosides ...

and

jujube Jujube (), sometimes jujuba, known by the scientific name ''Ziziphus jujuba'' and also called red date, Chinese date, and Chinese jujube, is a species in the genus '' Ziziphus'' in the buckthorn family Rhamnaceae. Description It is a smal ...

s *''

Samgyetang ''Samgye-tang'' () or ginseng chicken soup, * meaning ginseng ( Kor. ''sam'') - chicken (Kor. ''gye'') - soup (Kor. ''tang'') in Korean, consists primarily of a whole young chicken ( ''poussin'') filled with garlic, rice, jujube, and ginseng. ...

'' (삼계탕): based with chicken stuffed with

s, 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 see ...

'' (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 Moray eels, or Muraenidae (), are a family of eels whose members are found worldwide. There are approximately 200 species in 15 genera which are almost exclusively marine, but several species are regularly seen in brackish water, and a few are f ...

kimchi ''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), ...

and

spring onions Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus ''Allium''. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, chi ...

Jumunjin 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

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External links