What is the difference between seolleongtang and gomtang?
Since ancient times,
Koreans have enjoyed the wet culture of eating rice and soup together.
The history of eating out,
which began in the marketplace,
was also the first to develop Tangban food,
which is eaten with rice in soup.
Tangban food includes
seolleongtang, gomtang, yukgaejang, galbitang, chueotang,
and hangover soup.
Among them,
seolleongtang and gomtang look similar at first glance.
The difference between the two is the ingredients that make the broth.
When you make the broth,
bone is the center, and meat is the center of beef is the center.
Seolleongtang is
made of beef bones and head bones for more than a day,
and the soup is milky and delicious.
The broth is made of meat,
so the soup is clear,
and the side with a lot of meat ingredients is Gomtang
If you boil the bones for a long time, it's Seolleongtang.
If you add meat and boil it well, it's Gomtang.
Seolleongtang
has a refreshing taste after boiling the bones for a long time.
and you put noodles with sari.
The king enjoyed beef bone soup as a summer health food,
and he puts glass noodles in it with sari.
As a side dish, they serve kkakdugi or Seokbakji.
Radish is rich in various digestive enzymes,
which helps digestion and helps to control the greasy taste.
Seolleongtang was made by Seonnongtang,
which was said to have shared rice soup with the people
after the king held a memorial service in the spring of the Joseon Dynasty.
There's a theory that over time,
it was called Seolnongtang and became Seolleongtang
There is a story that Gomtang was called Gomtang
because it was boiled with meat in plain water in Mongolia,
and because it was boiled well, it was called Gomtang.