Gomguk
Gomguk, gomtang, or beef bone soup refers to a soup in traditional 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. The broth 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 : beef leg bones are the main ingredients
- Kkori-gomtang : ox tail soup
- Toran gomtang : beef brisket based with toran
- Seolleongtang : ox leg bone soup simmered for more than 10 hours until the soup is milky-white. Usually served in a bowl containing somyeon and pieces of beef. Sliced scallions and black pepper are used as condiments. Sometimes served with rice instead of noodles.
- Galbi-tang : made with galbi
- Yukgaejang : gomtang with additional spicy seasoning
- Doganitang : beef knee cartilage is an additional ingredient
- Chupotang : finely ground perilla is added
Not beef-based
- Gamulchi gomtang: made from snakehead fish with glutinous rice, ginger, ginseng and jujubes
- Samgyetang : based with chicken stuffed with ginseng, glutinous rice, jujubes, garlic, and chestnuts
- Gamjatang : a spicy soup made with separated pork spine, potatoes and hot peppers.
- Jumunjin mulgomtang : from the region of Jumunjin. Made from moray eel, kimchi and spring onions