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Seolleongtang [1] (Korean: 설렁탕) or ox bone soup [1] is a Korean tang (soup) made from ox bones (mostly leg bones), brisket and other cuts. Seasoning is generally done at the table according to personal taste by adding salt, ground black pepper, red pepper, minced garlic, or chopped spring onions. It is a local dish of Seoul. [2]
Haejang-guk [1] (Korean: 해장국; Hanja: 解酲국) or hangover soup [1] refers to every kind of guk or soup eaten as a hangover cure in Korean cuisine. It means "soup to chase a hangover" [2] and is also called sulguk (술국). [3] [4] It usually consists of dried napa cabbage, vegetables and meat in a hearty beef broth.
Korean oxtail soup, called kkori-gomtang (꼬리곰탕), is a type of gomguk (beef bone soup). It is colloquially known as "bone soup". The broth is made with raw oxtail, garlic, salt, black pepper, green onions and other typical Korean flavors. The soup must be simmered at low heat for several hours to soften the meat and make the broth.
Sagol gomtang (사골곰탕), pale-bone broths garnished with oxtail or sliced brisket [19] [20] Kkori gomtang (꼬리곰탕), ox tail soup [21] Seolleongtang (설렁탕): ox leg bone soup simmered for more than 10 hours until the soup is milky-white. [22] Usually served in a bowl containing somyeon and pieces of beef.
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]
Kvass-based vegetable and ham soup Oxtail soup: United Kingdom Chunky Oxtail soup is made with beef tails. The use of the word "ox" in this context is a legacy of nomenclature; no specialized stock of beef animals are used. At least five popular and unrelated versions of oxtail soup exist.
Raw oxtail Southern oxtail soup. Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle. While the word once meant only the tail of an ox, today it can also refer to the tails of other cattle. [1] An oxtail typically weighs around 3.5 kilograms (8 pounds) and is skinned and cut into shorter lengths for sale.
Seonjiguk, a Korean soup made with thick slices of congealed ox blood and vegetables in a hearty beef broth, known as a hangover cure Svartsoppa , a soup consumed in Scania with goose blood (or sometimes pig blood) as the main ingredient