Quality of the Broth
The murky gomtang soup was prepared with quality ingredients.
We also get our main ingredients from the best providers around the country including the radish for our famous Kimchi. We add no artificial flavor to make the unique taste.
Gomtang is always right. 곰탕은 항상 진리다.
guarantees a rich taste and a spacious seating area
WHERE WE ARE
ph 213 674 7882
3055 W. 7th ST.
Los Angeles, CA 90005
OPEN HOURS
MON-FRI : 7AM-9PM
SAT : 9AM-9PM
SUN : Closed
At vero eos et accusamus et iusto odio dignissimos ducimus qui.
There is no other country besides Korea that classifies beef into 125 parts. As per tradition, Koreans never let any part of the animal go to waste. The ingredients are by far the biggest difference between seolleongtang and gomtang. Both soups require the ingredients to be simmered for a very long time (sometimes more than half a day); however, the ingredients make the colors different. Kneecap bones or leg and foot bones are simmered to make a deep, rich broth in milky white seolleongtang. On the other hand, traditional gomtang should be made using beef ribs, brisket, flank, tripe, and other innards (even tailbones) slowly simmered at a low heat. The more varieties of beef parts put into the pot for simmering, the richer the broth. In brief, seolleongtang is more bone-dense and gomtang is more meat-based.
조미료의 맛이 느껴지지 않는 아주 깔끔하고 담백한 맛의 탕은 물리지 않아 단골들의 발길을 부릅니다.
Side dishes like kkakdugi (cubed radish kimchi), kimchi, and hot chili pepper are served alongside these soups for specific reasons. They not only add savor to the soup, but also balance the plain flavor with spiciness, eliminating the fatty flavor of the soup.