Gomguk, or Gomtang is a rich and flavoured soup from Korea, that is made using beef parts. Its main ingredient is beef, so ribs, ox’s tail, brisket, ox head or ox bones are generally used. But non-beef variations(like fish for example) can be prepared also.
It should be kept in mind that the cooking process of Gomguk takes a bit of a patience; as it has to be cooked on a low flame, taking more time than most average meals. So I strongly suggest you make sure you have a lot of time before starting to prepare this.
You may serve Gomguk with rice or kimchi. It is a very rich soup so I don’t think you will be needing many side dishes with it. But of course, as always, it is up to you!
As I mentioned before, it can be made using a lot different beef parts. Here are some versions of Gomguk, with different ingredients:
Sagol gomtang (사골곰탕) :Has beef leg bones as the main ingredients.
Seolleongtang (설렁탕): Ox leg bone soup prepared with 10 hours of simmering, right until the soup becomes milky-white.
Toran gomtang (토란곰탕) : Includes beef brisket that is based with toran.
Galbitang (갈비탕) : It is made using galbi (Beef short ribs.)
Kkori gomtang (꼬리곰탕) : Oxtail soup.
Chupotang (추포탕) : This version includes finely grounded perilla.
Yukgaejang (육개장) : It has additional spicy seasoning.
Doganitang (도가니탕) : Includes beef knee cartilage.
And here are the versions with no beef:
Samgyetang (삼계탕): Includes chicken and ginseng. Here is my post about it!
Gamulchi gomtang: Made with snakehead fish, ginger, glutinous rice, jujubes and ginseng.
Gamjatang (감자탕): A spicy version of the soup that is made with separated pork spine, potatoes and hot peppers.
Jumunjin mulgomtang (주문진 물곰탕) : From Jumunjin region, this one is made using moray eel, spring onions and kimchi.
Don’t forget to check out the gallery and the recipes!