Korean goat stew dish
| Type | Tang |
|---|---|
| Place of origin | Korea |
| Main ingredients | Goat meat |
| Korean name | |
| Hangul | |
|---|---|
| Hanja | 黑염소湯 |
| Revised Romanization | heugyeomso-tang |
| McCune–Reischauer | hŭgyŏmso-t'ang |
| IPA | [hɯ.ɡjʌm.so.tʰaŋ] |
Heugyeomso-tang (흑염소탕)/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. 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.
References※
- ^ 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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