Someorigukbap, Beef Head Meat and Rice Soup, 牛头肉汤饭, 牛頭肉湯飯, 牛の頭部肉クッパ, 소머리국밥 Leave a comment

For this dish, a cow’s head and leg bones are simmered for over 10 hours in an iron pot to make a soup. Next, the meat from the cow’s head and vegetables, including radish, outer cabbage leaves, and taro shoots, are simmered and seasoned with sauce. This dish is served with kkakdugi (cubed radish kimchi) or cabbage kimchi.

将牛的头骨和腿骨放进大铁锅里熬煮十个小时以上,待熬出醇浓的高汤后,加入牛头肉和萝卜、菜叶、芋头茎等材料继续慢慢熬煮。吃的时候放一些调味酱,配着萝卜块泡菜或辣白菜泡菜一起吃。

把牛頭骨與牛棒骨放入鍋裡熬煮十個小時以上,然後再放入牛頭肉與蘿蔔、幹蘿蔔葉、芋頭莖等繼續煮熟。吃的時候放點調味醬,搭配蘿蔔塊泡菜或辣白菜泡菜一起吃。

大鍋に牛の頭の骨と牛骨を入れて10時間以上煮出し、牛の頭の肉と大根、白菜の外葉、ずいきなどを入れて煮込み、ヤンニョムジャンを加えてカクトゥギや白菜キムチを添えて食べる。

가마솥에 소머리뼈와 사골을 넣고 10시간 이상 국물을 우려낸 다음 다시 소머리고기와 무, 우거지, 토란대 등을 넣고 푹 고아 양념장을 넣어 깍두기나 배추김치를 곁들여 먹는다.

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