Gomtang

A slow-cooked, clear to pale broth made from beef offal, tendon, and bones — often compared to and confused with seolleongtang.

Gomtang and seolleongtang are often confused, but the key difference lies in what goes into the pot and for how long: gomtang traditionally uses a variety of beef cuts including brisket, tripe, and offal alongside marrow bones, and the cooking time is often shorter, producing a broth that stays clearer and more amber-toned rather than the milky opacity of seolleongtang. The name derives from 'gom,' meaning to simmer at low heat over a long period, and the resulting broth has a deeply concentrated beefy flavour that is simultaneously clean and rich. Naju gomtang, from the southern city of Naju in South Jeolla Province, is one of Korea's most famous regional soups — served at room temperature rather than piping hot, using only the cooking liquid without additional stock, a style that locals insist highlights the purity of the beef. Gomtang restaurants in Naju have operated continuously for generations, and the dish holds a protected regional brand status. In Seoul, gomtang is typically served hot with thin wheat noodles and is seasoned at the table with salt and spring onion just as its northern cousin seolleongtang is.