Gomguk
Encyclopedia
Gomguk, also called gomtang, refers to a soup in Korean cuisine made with various beef parts such as rib
s, oxtail
, brisket
, ox's head
or ox bones by slow simmering on a low flame. The broth of gomguk tends to have a milky color with a rich and hearty taste.
Rib
In vertebrate anatomy, ribs are the long curved bones which form the rib cage. In most vertebrates, ribs surround the chest, enabling the lungs to expand and thus facilitate breathing by expanding the chest cavity. They serve to protect the lungs, heart, and other internal organs of the thorax...
s, oxtail
Oxtail
Oxtail is the culinary name for the tail of cattle. Formerly, it referred only to the tail of an ox or steer, a castrated male. An oxtail typically weighs 2 to 4 lbs. and is skinned and cut into short lengths for sale.Oxtail is a bony, gelatinous meat, and is usually slow-cooked, often stewed or...
, brisket
Brisket
Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the eight beef primal cuts. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving...
, ox's head
Head
In anatomy, the head of an animal is the rostral part that usually comprises the brain, eyes, ears, nose and mouth . Some very simple animals may not have a head, but many bilaterally symmetric forms do....
or ox bones by slow simmering on a low flame. The broth of gomguk tends to have a milky color with a rich and hearty taste.
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 NajuNajuNaju is a city in South Jeolla Province, South Korea.The capital of South Jeolla was located at Naju until it was moved to Gwangju in 1895. The name Jeolla actually originates from the first character of Jeonju and the first character of Naju . Dongshin University is situated in Naju...
. Cooked heel meat and brisket are added to the broth.
By ingredients
- Sagol gomtang (사골곰탕) : beef leg bones are the main ingredients
- Kkori gomtang (꼬리곰탕) : ox tail soup
- Toran gomtang (토란곰탕) : beef brisket based with toranTaroTaro is a common name for the corms and tubers of several plants in the family Araceae . Of these, Colocasia esculenta is the most widely cultivated, and is the subject of this article. More specifically, this article describes the 'dasheen' form of taro; another variety is called eddoe.Taro is...
- SeolleongtangSeolleongtangSeolleongtang or Sul Lung Tang is a Korean broth soup made from ox bones , brisket and other cuts. Seasoning is generally done at the table according to personal taste by adding salt, ground black pepper, red pepper, minced garlic, or chopped spring onions...
(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 scallionScallionScallions , are the edible plants of various Allium species, all of which are "onion-like", having hollow green leaves and lacking a fully developed root bulb.-Etymology:The words...
s and black pepper are used as condiments. Sometimes served with rice instead of noodles. - GalbitangGalbitangGalbitang is a variety of guk, or Korean soup, made primarily from beef short ribs along with stewing beef, daikon, onions, and other ingredients. The short ribs, or "galbi" also refers to grilled short ribs in Korean barbecue while the suffix tang is another name for guk...
(갈비탕) : made with galbiGalbiGalbi or kalbi generally refers to a variety of gui or grilled dishes in Korean cuisine that is made with marinated beef short ribs in a ganjang-based sauce . In the Korean language, galbi literally means "rib" and can often indicate uncooked ribs...
(beef short ribs) - YukgaejangYukgaejangYukgaejang is a spicy, soup-like Korean dish made from shredded beef with scallions and other ingredients, which are simmered together for a long time. It is a variety of gomguk, or thick soup, which was formerly served in Korean royal court cuisine...
(육개장) : gomtang with additional spicy seasoning - Doganitang (도가니탕) : beef knee cartilage is an additional ingredient
- Chupotang (추포탕) : finely ground perillaPerillaPerilla is the common name of the herbs of the genus Perilla of the mint family, Lamiaceae. In mild climates, the plant reseeds itself. There are both green-leafed and purple-leafed varieties, which are generally recognized as separate species by botanists. The leaves resemble stinging nettle...
is added
Non-beef based
- Gamulchi gomtang : made from snakehead fish with glutinous riceGlutinous riceGlutinous rice is a type of short-grained Asian rice that is especially sticky when cooked. It is called glutinous Glutinous rice (Oryza sativa var. glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice, and pulut) is a...
, ginger, ginsengGinsengGinseng is any one of eleven species of slow-growing perennial plants with fleshy roots, belonging to the genus Panax of the family Araliaceae....
and jujubes - SamgyetangSamgyetangSamgyetang is a variety of guk or Korean soup, which primarily consists of a whole young chicken and Korean ginseng. The dish's name literally translates as "ginseng chicken soup" in English...
(삼계탕): based with chicken stuffed with ginsengGinsengGinseng is any one of eleven species of slow-growing perennial plants with fleshy roots, belonging to the genus Panax of the family Araliaceae....
, glutinous riceGlutinous riceGlutinous rice is a type of short-grained Asian rice that is especially sticky when cooked. It is called glutinous Glutinous rice (Oryza sativa var. glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice, and pulut) is a...
, jujubeJujubeZiziphus zizyphus , commonly called jujube , red date, Chinese date, Korean date, or Indian date is a species of Ziziphus in the buckthorn family Rhamnaceae, used primarily as a fruiting shade tree.-Distribution:Its precise natural distribution is uncertain due to extensive cultivation,...
s, garlic, and chestnuts - GamjatangGamjatangGamjatang or pork bone soup is a spicy Korean soup made with pork spine, vegetables, green onions, hot peppers and ground wild sesame seeds. It is a matter of contention whether the name of the soup comes from the word for potato or not, because the soup is frequently served without potatoes.The...
(감자탕): a spicy soup made with separated pork spine, potatoes and hot peppers. - Jumunjin mulgomtang (주문진 물곰탕) : from the region of JumunjinJumunjinJumunjin is an eup in northeastern Gangneung City. The population numbers about 20,600, or about 7,000 households. Roughly 10% of these are involved in fisheries and agriculture, respectively. Jumunjin is the site of Jumunjin Harbor, a significant fishing port on the Sea of Japan , home to 394...
. Made from moray eelMoray eelMoray eels are cosmopolitan eels of the family Muraenidae. The approximately 200 species in 15 genera are almost exclusively marine, but several species are regularly seen in brackish water and a few, for example the freshwater moray can sometimes be found in freshwater...
, kimchiKimchiKimchi , also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish made of vegetables with varied seasonings. There are hundreds of varieties of kimchi made with a main vegetable ingredient such as napa cabbage, radish, green onions or cucumber. It is the most common...
and spring onions
External links
- Soups and stews from Food in Korea
- Kkori gomtang recipe at Korean Recipes