Naju Gomtang || 나주곰탕

Naju Gomtang is a renowned Korean beef bone soup that originates from the city of Naju. It’s celebrated for its clear, flavorful broth and tender meat.

Key Characteristics:

Clear and Clean Broth: Unlike other bone broths that may be cloudy, Naju Gomtang boasts a clear, transparent broth due to a meticulous preparation process that avoids boiling bones.
Tender Meat: The beef used in Naju Gomtang is typically from the cow’s head or shank, resulting in meat that is exceptionally tender and flavorful.
Deep Flavor: The broth is achieved by slow-cooking beef bones and meat for an extended period, resulting in a deep and rich flavor.

How to Enjoy Naju Gomtang:

Simplicity is Key: Many people prefer to enjoy Naju Gomtang with just a sprinkle of salt and pepper, allowing the natural flavors of the broth and meat to shine through.
Accompaniments: Traditional side dishes like kimchi and pickled radish complement the soup’s clean flavors.
Rice: A bowl of steamed rice is often added to the soup for a more filling meal.

The History of Naju Gomtang:

Naju Gomtang has a long and storied history, dating back to the Joseon dynasty. The region’s abundance of cattle made it an ideal place for producing high-quality beef, and the local people developed a unique method of preparing bone broth.

Where to Find Naju Gomtang:

Naju Gomtang is a specialty of the Naju region, but you can find it in many Korean restaurants, particularly those specializing in traditional Korean cuisine.

This image is created using data from the Korea Tourism Organization's Photo Korea, which is open under the Public Domain License. You can download these images for free from phoko.visitkorea.or.kr. (본 이미지는 공공누리 제1유형으로 개방한 ‘한국관광공사 포토코리아'의 데이터를 이용하였으며, 해당 저작물은 ‘phoko.visitkorea.or.kr’에서 무료로 다운받으실 수 있습니다.)