''Sagol'' (), or beef leg bone, is an

ingredient An ingredient is a substance that forms part of a mixture (in a general sense). For example, in cooking, recipes specify which ingredients are used to prepare a specific dish. Many commercial product (business), products contain secret ingredie ...

in Korean cuisine. Sagol is often boiled to make a broth, called ''sagol-yuksu'' (), or beef leg bone broth, for Korean soups such as '' gomguk'' (beef bone soup), '' galbi-tang'' (short rib soup), '' tteokguk'' (sliced rice cake soup), '' kal-guksu'' (noodle soup), or ''

gukbap ''Gukbap'' (), hot soup with rice, is a Korean dish made by putting cooked rice into hot soup or boiling rice in soup. It is commonly served in a ttukbaegi. Whereasoupanricehave been traditionally served separately at tables in Korea, Gukbap m ...

'' (soup with rice). ''Sagol'' is rich in the protein

collagen Collagen () is the main structural protein in the extracellular matrix found in the body's various connective tissues. As the main component of connective tissue, it is the most abundant protein in mammals, making up from 25% to 35% of the whole ...

and in minerals such as calcium. In traditional Korean culture, it is believed to reinvigorate the body. However, no scientific evidence supports this claim. In the summer, ''sagol-yuksu'' (broth) is served to

pregnant Pregnancy is the time during which one or more offspring develops (gestation, gestates) inside a woman, woman's uterus (womb). A multiple birth, multiple pregnancy involves more than one offspring, such as with twins. Pregnancy usually occur ...

or breastfeeding mothers and the sick. In the winter, it is served with rice as a warm and nutritious meal.

Etymology

The anglicized translation of the word Sagol roughly translates to Four Bones. 'Sa' meaning four and 'Gol' meaning bone. Together, they refer to the thigh and shin bones of a cow or bull. The term is primarily used in cooking.

Anatomy

Cattle have eight ''sagol'' bones. ''Sagol'' uses the thigh and shin bones from a cow's four legs. ''Sagol'' can be classified by breed ( hanu, beef cattle, dairy cattle, imported, etc.), sex ( cow, bull, steer, etc.), or grade. High-grade ''sagol'' from hanu beef with a dense ivory and white bone cross-section is typically preferred. A ''sagol'' consists of one diaphysis part and two epiphysis parts. The Epiphysis parts have an outer layer of compact bone and an inner layer of spongy bone. The diaphysis contains periostea outside and marrow inside.

References

Food ingredients Korean cuisine Beef {{Korea-cuisine-stub

Etymology

Anatomy

See also

References