Gomguk (곰국),[1]gomtang[2] (곰탕), or beef bone soup[2] 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.[3] The broth tends to have a milky color with a rich and hearty taste.[4]
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.[8]
Galbi-tang (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[9]
Not beef-based
Samgyetang
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 separated pork spine, potatoes and hot peppers.
Jumunjin mulgomtang (주문진 물곰탕): from the region of Jumunjin. Made from moray eel, kimchi and spring onions[10]
See also
Jjigae
Jeongol
List of soups
References
(in Korean)"곰-국". Standard Korean dictionary. National Institute of Korean Language. Retrieved 2017-02-15.
(in Korean)"주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안"[Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes](PDF). National Institute of Korean Language. 2014-07-30. Retrieved 2017-02-15.
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