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Gomguk

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Gomguk
Seolleongtang, one of gomguk
Korean name
Hangul
곰국, 곰탕, 육탕
Hanja
none, 곰,
Revised Romanizationgomguk, gomtang, yuktang
McCune–Reischauerkomkuk, komt'ang, yukt'ang

Gomguk, also called gomtang, refers to a soup in 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.[1] The broth of gomguk tends to have a milky color with a rich and hearty taste.[2]

Varieties

Regional

  • Hyeonpung gomtang : from the region of Hyeonpung. Broth is made from ox tail, brisket, cow's feet and innards.[3]
  • Naju gomtang : from the region of Naju. Cooked heel meat and brisket are added to the broth.[4]

By ingredients

  • Sagol gomtang (사골곰탕) : beef leg bones are the main ingredients
  • Kkori gomtang (꼬리곰탕) : ox tail soup[5]
  • Toran gomtang (토란곰탕) : beef brisket based with toran
  • Seolleongtang (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.[6]
  • Galbitang (갈비탕) : made with galbi (beef short ribs)
  • Yukgaejang (육개장) : gomtang with additional spicy seasoning
  • Doganitang (도가니탕) : beef knee cartilage is an additional ingredient
  • Chupotang (추포탕) : finely ground perilla is added[7]

Non-beef based

See also

References