Ad
related to: ox bone hangover soup recipe
Search results
Results From The WOW.Com Content Network
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.
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]
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.
A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soup: Turkey: Chunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermint Escudella: Spain Stew A traditional Catalan meat and vegetable stew and soup. Typically ...
Haejangguk (해장국): a favorite hangover cure consisting usually of meaty pork spine, dried ugeoji (우거지, dried outer leaves of Napa cabbage or other vegetables), [11] coagulated ox blood (similar to blood pudding), and vegetables in a hearty beef broth. Miyeok guk (미역국), seaweed soup (many mothers after giving birth eat this dish)
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