 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 / 곰탕 |
|---|---|
| Hanja | (none) / 곰湯 |
| Revised Romanization | gomguk / gomtang |
| McCune–Reischauer | komkuk / komt'ang |
| IPA | [kom.k͈uk̚] / [kom.tʰaŋ] |
Gomguk (Korean: 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]
Varieties[edit]
Regional[edit]
- Hyeonpung gomtang: from the region of Hyeonpung. Broth is made from ox tail, brisket, cow's feet and innards.[5]
- Naju gomtang: from the region of Naju. Cooked heel meat and brisket are added to the broth.[6]
By ingredients[edit]
- 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[edit]
- 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[edit]
References[edit]
- ^ (in Korean) "곰-국". Standard Korean dictionary. National Institute of Korean Language. Archived from the original on 2017-02-16. Retrieved 2017-02-15.
- ^ a b (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.
- 주요 한식명 로마자 표기 및 표준 번역 확정안 공지. National Institute of Korean Language (Press release) (in Korean). 2014-05-02.
- ^ (in Korean) Gomguk Archived 2011-06-10 at the Wayback Machine at Korean Culture Encyclopedia
- ^ (in Korean) Gomtang Archived 2011-06-10 at the Wayback Machine at Britannica Korea
- ^ (in Korean) Hyeonpung gomtang at Doosan Encyclopedia
- ^ (in Korean) Naju gomtang at Doosan Encyclopedia
- ^ (in Korean) Kkori gomtang at Doosan Encyclopedia
- ^ (in Korean) Seolleongtang[permanent dead link] at Doosan Encyclopedia
- ^ (in Korean) Chupotang at Doosan Encyclopedia
- ^ (in Korean) Jumunjin mulgomtang at Gangneung Grand Culture Encyclopedia
External links[edit]
- Soups and stews from Food in Korea
- Kkori gomtang recipe at Korean Recipes
- Korean Food: Gomtang
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