Gomguk,Gomtang

Gomguk, also called gomtang, 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. The broth of gomguk tends to have a milky color with a rich and hearty taste.RegionalHyeonpung 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 ingredientsSagol gomtang (사골곰탕) : beef leg bones are the main ingredientsKkori gomtang (꼬리곰탕) : ox tail soupToran gomtang (토란곰탕) : beef brisket based with toranSeolleongtang (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.Galbitang (갈비탕) : made with galbi (beef short ribs)Yukgaejang (육개장) : gomtang with additional spicy seasoningDoganitang (도가니탕) : beef knee cartilage is an additional ingredientChupotang (추포탕) : finely ground perilla is addedSimilar dishes.Gamulchi gomtang : made from snakehead fish with glutinous rice, ginger, ginseng and jujubesSamgyetang (삼계탕): based with chicken stuffed with ginseng, glutinous rice, jujubes, garlic, and chestnutsGamjatang (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 onionsNew York Kom Tang Soot Bul House32 West 32nd Street, New York, NY 10001-3818(212) 947-8482 ‎[mappress mapid="50"]http://cooksns.com/?p=3022

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