Gomguk

Gomguk, gomtang , or beef bone soup 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. The broth tends to have a milky color with a rich and hearty taste.

Regional

 * Hyeonpung gomtang: from the region of Hyeonpung. Broth is made from ox tail, brisket, cow's feet and innards.
 * Naju gomtang: from the region of Naju. Cooked heel meat and brisket are added to the broth.

By ingredients

 * Sagol gomtang (사골곰탕): beef leg bones are the main ingredients
 * Kkori-gomtang (꼬리곰탕): ox tail soup
 * Toran gomtang (토란곰탕): beef brisket based with toran
 * Seolleongtang (설렁탕): ox leg bone soup simmered for more than 10 hours until the soup is milky-white. Usually served in a bowl containing somyeon (thin wheat flour noodles) and pieces of beef. Sliced scallions and black pepper are used as condiments. Sometimes served with rice instead of noodles.
 * Galbi-tang (갈비탕): made with galbi (beef short ribs)
 * Yukgaejang (육개장): gomtang with additional spicy seasoning
 * Doganitang (도가니탕): beef knee cartilage is an additional ingredient
 * Chupotang (추포탕): finely ground perilla is added

Not beef-based

 * Gamulchi gomtang: made from snakehead fish with glutinous rice, ginger, ginseng and jujubes
 * Samgyetang (삼계탕): based with chicken stuffed with ginseng, glutinous rice, jujubes, garlic, and chestnuts
 * Gamjatang (감자탕): a spicy soup made with separated pork spine, potatoes and hot peppers.
 * Jumunjin mulgomtang (주문진 물곰탕): from the region of Jumunjin. Made from moray eel, kimchi and spring onions