Cultural background
Bone broth soup is a food in Korea that is enjoyed when warming up or nourishing the body, especially in the cold winter or when wanting to recuperate.
Similar dishes
Gomtang
곰탕 · gom-tang
Gomtang is a type of soup that is made by simmering beef bones and brisket for a long time to create a milky and mild broth, served with thinly sliced boiled meat, noodles, and rice. The broth itself is lightly seasoned, so it's best to add salt and chopped green onions to taste, and adding a bit of cubed radish kimchi broth enhances the flavor. It is served piping hot in an earthenware pot, so it's advisable to be careful with the first sip.
Radish Soup
무국 · mu-guk
A clear soup dish made with radish and beef, characterized by a light and refreshing taste. It is usually enjoyed with rice, and salt or soy sauce can be added at the table to adjust the seasoning.
Bulgogi
불고기 · bulgogi
A traditional Korean dish made by seasoning thinly sliced beef with soy sauce, sugar, garlic, and more, then grilling it on a metal plate. It is characterized by a sweet and savory flavor and is usually eaten wrapped in leafy vegetables.
Beef Mu-guk
소고기뭇국 · so-go-gi-mut-guk
A traditional Korean soup dish made by boiling beef and radish in a clear broth. It features a light and refreshing taste, and is enjoyed with rice.
Yukgaejang
육개장 · yuk-gae-jang
A spicy soup dish made with beef, fernbrake, and bean sprouts cooked in hot pepper oil. The broth is rich and spicy, and it tastes even better when eaten with rice.
Seolleongtang
설렁탕 · seolleongtang
This is a soup rice dish made with bone broth from beef bones and brisket boiled for a long time until the broth turns white and mild, served with thinly sliced meat, noodles, and rice. The broth itself is lightly seasoned, so it's best to adjust the taste with salt and chopped green onions, and adding a bit of kkakdugi broth enhances its flavor. It is served piping hot in an earthenware pot, so be careful with the first sip.
Mushroom Jeongol
버섯전골 · beoseot-jeongol
A communal dish where a variety of mushrooms and vegetables are neatly arranged in a large pot and cooked at the table by pouring in broth. As the ingredients cook, the broth reduces and deepens in flavor, and you enjoy the cooked ingredients before ending with rice or noodles added for a final treat.
Bulnak Jeongol
불낙전골 · bul-nak-jeongol
A hot pot dish that includes beef and octopus cooked in a large pot with broth, served directly at the table. The deep flavor of the beef and the chewy texture of the octopus blend together, with the broth becoming richer as it reduces. Typically enjoyed slowly with multiple people gathered around, finishing with rice or noodles added.
Goes well with
Ingredients
How it's made
- 1Clean the beef bones thoroughly and prepare them.
- 2Put the beef bones and water in a large pot and simmer for a long time to extract the broth.
- 3Once the broth is milky, add brisket, green onion, and garlic and simmer further.
- 4Adjust the seasoning and turn off the heat.
Nutrition
* Estimated values per serving.
Allergens
Not vegetarian or halal as it uses beef bones.
How to order
사골국 주세요
Sa-gol-guk ju-se-yo
Please give me Bone Broth Soup