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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]
Korean dish 'Sagol-ugeoji-guk' using sagol. Sagol (Korean: 사골; Hanja: 四骨), or beef leg bone, is an ingredient in Korean cuisine. Sagol is often boiled to make a broth, called sagol-yuksu (사골육수; 四骨肉水), or beef leg bone broth, for Korean soups such as gomguk (beef bone soup), galbi-tang (short rib soup), tteokguk (sliced rice cake soup), kal-guksu (noodle soup), or gukbap ...
Stock made from bones needs to be simmered for long periods; pressure cooking methods shorten the time necessary to extract the flavor from the bones. Meat: Cooked meat still attached to bones is also used as an ingredient, especially with chicken stock. Meat cuts with a large amount of connective tissue, such as shoulder cuts, are also used.
After looking into the food-quality policies at many popular fast-food chains, Eat This, Not That! found a refreshingly large number that publicly commit to using nothing but 100% pure ground beef ...
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.
Unlike the opaque milky broth of regular gomtang, which derives its color from the beef bones used to make the broth, Naju gomtang is translucent, as only meat is used to make it. [1] [2] The broth reportedly begins to be boiled at 2 a.m. on each day. Oils and other materials are skimmed off the top, to make the broth clearer and lighter.
Last week, the U.S. Chamber of Commerce informed members in an email that the Biden administration was considering adding as many as 200 Chinese chip companies to a trade blacklist, which would ...
From September 2008 to December 2012, if you bought shares in companies when Richard J. Harrington joined the board, and sold them when he left, you would have a 20.3 percent return on your investment, compared to a 17.5 percent return from the S&P 500.
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