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Gomtang
Kkori-gomtang (oxtail soup), a type of gomguk
Alternative namesBeef bone soup
TypeGuk
Place of originKorea
Main ingredientsBeef bones, oxtail, head, trotters, knee cartilage, tripe, intestines, and/or brisket
Korean name
Hangul
곰국
RRgomguk
MRkomkuk
IPA[kom.k͈uk̚]
Gomtang
Hangul
곰탕
Hanja
곰湯
RRgomtang
MRkomt'ang
IPA[kom.tʰaŋ]
  •   Media: Gomtang

Gomguk (Korean: 곰국),[1] gomtang[2] (곰탕), or beef bone soup[2] 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.[3] The broth tends to have a milky color with a rich and hearty taste.[4]

Varieties

[edit]

Regional

[edit]
  • 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

[edit]
  • 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

[edit]
Samgyetang

See also

[edit]

References

[edit]
[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Gomguk

View on Grokipedia
from Grokipedia
Gomguk (Korean: 곰국), also known as gomtang (곰탕), is a traditional Korean soup prepared by simmering various parts, such as shank, , and , in for over 10 hours to create a rich, milky broth with a pure flavor. This hearty dish is a staple of , valued for its comforting qualities and reputed ability to boost energy and stamina, particularly during cold weather. The preparation of gomtang emphasizes simplicity and long cooking times to extract maximum flavor from the ingredients, typically including , , , , and seasonings like , resulting in a light brown broth distinct from the whiter made primarily from ox bones. Regional variations highlight its cultural depth; for instance, Naju gomtang features a lighter broth, while gomtang has a darker, yellowish hue achieved through different simmering techniques. Often served with or as (soup with rice), it underscores the emphasis on nutritious, restorative foods in Korean culinary tradition. Gomtang's significance extends to its role in everyday Korean meals and special occasions, reflecting the cuisine's focus on balance and benefits derived from collagen-rich bone broths. Produced using high-quality like cattle, it exemplifies how traditional methods preserve flavor and nutritional value in modern contexts.

Etymology and History

Name Origins

The term "gomguk" derives from "gom," the verbal noun of the Korean verb goda (고다), meaning "to simmer slowly," combined with "guk," the native Korean word for , reflecting the dish's preparation through prolonged boiling of beef bones and to yield a rich broth. Some sources alternatively derive "gom" from "goeum," meaning fatty or rich food. Although "gom" is a for the Korean word for "," this has led to a mistakenly associating the name with bear ; in reality, it emphasizes the slow simmering of tough parts to tenderize and flavor the soup. The primary linguistic and culinary association of "gomguk" is thus with broth, a staple of traditional . An alternative name, "gomtang," replaces "guk" with "tang," a Sino-Korean term from the hanja 湯 (tāng in Chinese), denoting hot or , often reserved for richer, longer-cooked preparations that are seasoned at the table. "Yukguk," meaning " " with "yuk" (육) referring to , serves as a broader synonym historically encompassing similar clear beef-based broths. During the Dynasty (1392–1897), records document gomtang as a favored dish among the , with shifts in terminology likely influenced by the adoption of Sino-Korean words in formal culinary writings and royal cuisine descriptions. These names connect gomtang to the wider "guk" category of Korean soups, distinguished by their brothy nature and individual serving style.

Historical Development

Gomguk, also known as gomtang, has roots in the Dynasty (1392–1897) as a dish favored by the , utilizing parts like shank and in prolonged simmering to create a nourishing . This development stemmed from practices aimed at maximizing limited resources; historical accounts indicate that King Seongjong (r. 1469–1494) challenged the creation of soups like seonnongtang—precursors to bone broth dishes—to feed large groups during rituals and military needs using minimal meat. Over time, these court-inspired recipes adapted for broader use amid the era's agrarian economy and Confucian restrictions on slaughter, which limited to medicinal or ceremonial purposes, leading to emphasis on affordable cuts and . The 17th-century cookbook Siuijeonseo, compiled in the late period, documents early forms of gomtang under names like "goeum," describing it as a boiled from leg bones, shanks, tails, and such as to yield a rich, restorative . This text highlights its role in everyday nutrition, reflecting socio-cultural shifts toward practical, health-focused cooking amid famines and . By the , gomtang had become more accessible as a staple for laborers and farmers, its preparation aligning with the era's emphasis on frugality and vitality in . Following the in the 1950s, gomtang surged in popularity amid widespread food shortages and , as bones and scraps became an economical base for sustenance in a devastated reliant on black markets and . Post-war scarcity elevated bone broths as a symbol of resilience, with vendors using affordable scraps to feed displaced populations. In the , took hold in Seoul's traditional markets like Gwangjang and , where specialty eateries standardized and popularized the dish, transforming it from home remedy to urban .

Preparation

Key Ingredients

Gomguk, a traditional Korean beef soup, relies on a minimal set of core ingredients to produce its characteristic rich . The foundation consists of various beef parts—such as shank, , , , , or —along with water and salt. These components, often 1-2 kg of meat per 4-6 liters of water, provide the essential flavors that develop during to yield the soup's clear to lightly opaque, light brown profile. Beef cuts like shank and contribute depth, while adds texture; is a vital aromatic that helps clarify and enhance the . serves as the primary medium, typically cold to draw out impurities, while salt is added toward the end for , allowing the natural to shine. Optional aromatics, such as , , and sometimes , are included during simmering for subtle freshness. A traditional blend of salt, ground , and optional further enhances the while preserving its purity. While forms the basis, variations may incorporate or other proteins.

Cooking Process

The preparation of gomguk traditionally begins with soaking the parts, such as shank or , in cold water for 30 minutes to 3 hours, changing the water periodically to draw out blood and impurities for a cleaner . , if used, is cleaned by rubbing with and salt. Following this, the ingredients are parboiled by placing them in a pot with cold water and bringing to a boil for 5 to 10 minutes to remove scum and residual blood, then rinsed under cold water. The cleaned beef is then returned to a fresh pot with cold water—enough to cover by several inches—along with radish chunks, garlic, and green onion roots, brought to a boil, and reduced to a low simmer for 2 to 5 hours (or longer, up to 10 hours for richer variations like oxtail), allowing slow extraction of flavors without clouding. Throughout simmering, any foam or scum is skimmed off to maintain clarity and purity. Additional water may be added if needed to keep ingredients submerged. To finish, the is strained to remove solids, while the meat is cooled, thinly sliced or shredded, and reserved. The may rest in the to solidify and remove excess fat, melding flavors before reheating and final seasoning with . This controlled simmering ensures nutrient extraction and development suited to gomtang's lighter profile compared to bone-heavy soups.

Varieties

Regional Differences

Gomguk, also known as gomtang, displays distinct regional variations across Korea, shaped by local ingredients, cooking techniques, and historical practices. These differences highlight how the dish adapts to geographic and cultural contexts while maintaining its core identity as a beef-based . In the central region around , gomtang features a clearer, lighter broth resulting from simmering periods that preserve the subtle purity of flavors without excessive emulsification of fats. This urban style gained prominence in city eateries starting in the , where it was commonly served alongside to suit the fast-paced lifestyle of metropolitan diners. Southwest in , particularly around Naju, gomtang tends to be lighter and clearer than standard versions with a clean , achieved through extended and skimming of fats, linked to the area's robust cattle farming traditions. In the southeast , gomtang broths are typically thicker and more robust, often prepared with greater quantities of alongside and cow's feet for intensified collagen and depth. For instance, Daegu variants feature a darker, yellowish hue achieved through different techniques. Busan styles emphasize the beef base without marine additions.

Ingredient-Based Types

Gomguk variants are often distinguished by their primary components, which influence the broth's texture, richness, and overall profile. One prominent subtype is kkori-gomtang, made primarily from , which contributes a high amount of and that breaks down during prolonged simmering to create a gelatinous, silky texture in the broth. This version typically requires at least 10 hours of low-heat cooking to extract the deep, beefy flavors from the tail meat and bones, resulting in a clear yet intensely savory prized for its nourishing qualities. Brisket-based gomtang emphasizes leaner cuts like the beef , yielding a meatier with less focus on bones and more on the tender, sliced served in the bowl, often accompanied by a clearer, less viscous compared to bone-heavy types. Rib variants, such as those using (galbi-gomtang), incorporate bone-in cuts for added chewiness and a robust, hearty profile, where the ribs provide both flavor and texture through their marbling and . These meat-centric adaptations highlight the versatility of gomtang in balancing clarity with substantial protein elements. Add-in types further diversify gomtang by incorporating specific or bone elements to alter the 's opacity and ; for instance, integrates ox feet alongside leg bones, producing a foamier, milkier due to the emulsification of fats and proteins during extended boiling. In contrast, plain gomtang relies on simpler and minimal bone combinations for a lighter, more transparent soup without these additives, allowing the pure essence to dominate. Regional styles occasionally adapt these bases, such as incorporating local sourcing in certain areas for subtle flavor variations.

Non-Traditional Adaptations

Non-traditional adaptations of gomguk have emerged to cater to diverse dietary preferences and modern lifestyles, moving away from the classic bone base while preserving the soup's comforting essence. One prominent variation is dak-gomtang, a chicken-based version that employs bones to create a lighter, clearer compared to traditional preparations. This adaptation uses a whole simmered with , ginger, onion, and for approximately one hour, yielding a mild yet flavorful rich in from the bones. Dak-gomtang is valued for its digestibility and nutritional profile, making it a suitable option for those seeking a less intense alternative to gomguk. Vegetarian adaptations of gomguk have appeared in communities, particularly since the 2010s, substituting animal with or stocks to replicate the depth of traditional . These plant-based versions provide an option that aligns with growing vegan trends in multicultural settings. Fusion examples, especially in Korean-American cuisine, have integrated gomguk elements into contemporary formats such as instant bowls, popularized in the 2020s for their convenience and customizable appeal. Products like Paldo Gomtang Ramen feature noodles in a extract-based , often topped with , green onions, or eggs to add fermented tang and texture, transforming the soup into a quick, globalized meal. These adaptations highlight gomguk's versatility in blending Korean roots with Western fast-food influences.

Cultural Role

In Korean Cuisine

Gomguk occupies a significant position within Korean culinary traditions as a classic guk, or soup, integral to hanjeongsik, the formal full-course meal featuring an array of banchan side dishes, rice, and stews. It functions primarily as a restorative element in these meals, prized for its comforting warmth against the chill of winter. The soup's nutritional value stems from its prolonged simmering process, which extracts abundant and essential minerals like calcium from beef bones, contributing to its longstanding reputation as a highly nutritious dish that boosts endurance—a recognition dating back to the dynasty, when it was enjoyed by the noble class and appeared on royal surasang tables. Commonly enjoyed in social contexts, gomguk is traditionally paired with bap (steamed rice) for a hearty base, crunchy (cubed kimchi) for contrasting texture and tang, and (distilled spirit) to complement its savory depth during gatherings.

Modern Consumption

In , gomguk continues to enjoy widespread popularity as a comforting everyday meal, with historic establishments like Hadongkwan in serving the soup daily since its founding in 1939 and receiving Bib Gourmand recognition for its traditional preparation. Classic spots such as Gomguk Sijip in , operating for over 40 years, attract local office workers and tourists alike, often with long lines forming for bowls of the hearty beef bone broth. Commercialization has boosted accessibility through instant retort products, such as Ottogi's Sagol Gomtang, reflecting strong domestic demand for convenient versions of the dish. The global spread of gomguk has accelerated with the K-food boom following the rise of Korean pop culture, introducing the soup to Western markets primarily through restaurants and fusion eateries in the United States, where it is often paired with rice or s as a side or . Instant variants, such as Paldo Gomtang with its bone broth base, have further popularized the flavor profile internationally, available in supermarkets and online retailers across and . Amid health and wellness movements, gomguk has seen innovations like low-sodium formulations, such as Gomtang enhanced with onions and radishes to reduce salt content while preserving flavor, catering to concerns over high sodium intake in traditional Korean soups. Instant packet and options, including those from Ottogi and Samyang, have surged in popularity for their ease and nutritional appeal, with exports of Korean instant soups to markets like and growing as part of broader K-food exports valued at over $1 billion annually in recent years. These developments underscore gomguk's evolution from a home-cooked staple to a globally adaptable health-focused product.

References

  1. https://www.korea.net/NewsFocus/Culture/view?articleId=144159
  2. https://pmc.ncbi.nlm.nih.gov/articles/PMC4973945/
  3. https://guide.michelin.com/en/article/dining-out/korean-soups-guk-tang-jjigae-jeongol
  4. https://world.kbs.co.kr/service/contents_view.htm?lang=e&menu_cate=lifestyle&id=&board_seq=9891&page=36&board_code=
  5. https://www.seouleats.com/2010/04/bear-soup-gom-tang-restaurant-review-by.html
  6. https://guide.michelin.com/kr/en/article/features/1910
  7. https://www.foodpassport.com/united-states/soups/ox-bone-soup-uo7r.html
  8. https://www.ejolv.com/
  9. https://journalofethnicfoods.biomedcentral.com/articles/10.1186/s42779-023-00194-3
  10. https://www.maangchi.com/recipe/gomtang
  11. https://thesubversivetable.com/gomtang-aka-korean-beef-bone-soup/
  12. https://futuredish.com/dak-gomtang-koreas-comforting-chicken-soup/
  13. https://thesoulofseoul.net/the-oldest-restaurants-in-seoul/
  14. https://k-food.market/naju-gomtang-%25EB%2582%2598%25EC%25A3%25BC%25EA%25B3%25B0%25ED%2583%2595/
  15. https://www.naju.go.kr/en/tour/store/best
  16. https://english.visitkorea.or.kr/svc/contents/contentsView.do?vcontsId=192581
  17. https://spice.alibaba.com/spice-basics/ox-soup-korean
  18. https://www.wikitree.co.kr/articles/1009423
  19. https://www.maangchi.com/recipe/sokkoritang
  20. https://chefchrischo.com/kkori-gomtang-aka-oxtail-soup/
  21. https://www.maangchi.com/recipe/galbitang
  22. https://www.beyondkimchee.com/seolleongtang-ox-bone-soup/
  23. https://www.koreanbapsang.com/seolleongtang-beef-bone-soup/
  24. https://seasonedbyjin.com/gomtang-gold-korean-beef-bone-soup/
  25. https://www.koreanbapsang.com/dak-gomtang-korean-chicken-soup/
  26. https://www.maangchi.com/recipe/beoseot-deulkkae-tang
  27. https://paldo.us/gomtang-ramen/
  28. https://koreajoongangdaily.joins.com/2022/10/14/national/kcampus/Korea-Korean-food-hansik/20221014174504213.html
  29. https://creatrip.com/en/blog/10718
  30. https://creatrip.com/en/blog/13573
  31. https://www.chosun.com/english/travel-food-en/2024/10/07/3RDOSWDT4ZDK5K3HG2HUAJGXQI/
  32. https://en.sportschosun.com/culture/2025/10/from-beef-bone-soup-with-reduced-sodium-to-120993
  33. https://samyangamerica.com/samyang/korean-gomtang
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