Gomguk (Korean: 곰국), gomtang (곰탕), 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
Samgyetang
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
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.
