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 soupinKorean 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]
