Heugyeomso-tang
(Redirected from Korean black goat stew)
| Type | Tang |
|---|---|
| Place of origin | Korea |
| Main ingredients | Goat meat |
| Korean name | |
| Hangul | 흑염소탕 |
|---|---|
| Hanja | 黑염소湯 |
| Revised Romanization | heugyeomso-tang |
| McCune–Reischauer | hŭgyŏmso-t'ang |
| IPA | [hɯ.ɡjʌm.so.tʰaŋ] |
Heugyeomso-tang (흑염소탕) or Korean black goat stew, also known as Heugyeomso-jeongol (흑염소전골), is a Korean goat stew made from Korean Native goat (Capra hircus coreanae; KNG) the only breed of goats indigenous to Korea.[1] There are variations, many of which contain perilla seeds, soybean paste, red pepper paste, mushrooms, and green vegetables such as leeks, cabbage, or perilla leaves.[citation needed]
References
[edit]- ^ Son, Y.S. (November 1999). "Production and uses of Korean Native Black Goat". Small Ruminant Research. 34 (3): 303–308. doi:10.1016/S0921-4488(99)00081-4. Retrieved 14 November 2017.
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