Gomguk
Korean beef soup
From Wikipedia, the free encyclopedia
Gomguk (Korean: 곰국),[1] gomtang[2] (곰탕), or beef bone soup[2] 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.[3] The broth tends to have a milky color with a rich and hearty taste.[4]
Kkori-gomtang (oxtail soup), a type of gomguk | |
| Alternative names | Beef bone soup |
|---|---|
| Type | Guk |
| Place of origin | Korea |
| Main ingredients | Beef bones, oxtail, head, trotters, knee cartilage, tripe, intestines, and/or brisket |
| Korean name | |
| Hangul | 곰국 |
| RR | gomguk |
| MR | komkuk |
| IPA | [kom.k͈uk̚] |
| Gomtang | |
| Hangul | 곰탕 |
| Hanja | 곰湯 |
| RR | gomtang |
| MR | komt'ang |
| IPA | [kom.tʰaŋ] |
Varieties
Regional
By ingredients
- Sagol gomtang (사골곰탕): beef leg bones are the main ingredients
- Kkori-gomtang (꼬리곰탕): ox tail soup[7]
- 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
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- 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]