Gomtang

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
Media: Gomtang

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

Regional

• 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

• 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

• 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]