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Gomguk 

Source: wikipedia.org

Gomguk, also called gomtang, refers to a soup made with various beef parts such as ribs, oxtail, brisket, ox's head or ox bones by slow simmering on a low flame. The broth of gomguk tends to have a milky color with a rich and hearty taste.

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 (꼬리곰탕) : ox tail soup
  • 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.
  • 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

Non-beef based

  • Gamulchi gomtang : made from snakehead fish with glutinous rice, ginger, ginseng and jujubes
  • Samgyetang (삼계탕): based with chicken stuffed with ginseng, glutinous rice, jujubes, garlic, and chestnuts
  • Gamjatang (감자탕): a spicy soup made with separted pork spine, potatoes and hot peppers.
  • Jumunjin mulgomtang (주문진 물곰탕) : from the region of Jumunjin. Made from moray eel, kimchi and spring onions
Data provided by wikipedia.org