Warm Winter Broths: How to Use Hanwoo Bones and Offal for Deep-Flavored Soups
Creatrip Team
4 months ago
As temperatures drop, rich bone broths become popular in Korea. The Hanwoo Promotion Committee and National Hanwoo Association are highlighting the value of Hanwoo (Korean beef) byproducts—sagol (leg bone), uzok (cow’s trotters), kkori-bangol (oxtail and partial spine), and mixed bones—for hearty winter soups. These parts release deep flavor the longer they simmer: sagol is high in calcium and prized for its deep taste; uzok offers gelatin and collagen for a chewy texture and skin benefits; oxtail yields flavorful, magnesium-rich stock; and mixed bones are versatile for dishes like seolleongtang and galbitang. A traditional gomtang made by boiling bones and meat slowly until the broth turns milky is ideal for meals or as a base for other dishes. To meet winter demand, the National Hanwoo Association is running a sale through Nov. 28 offering up to 50% off Hanwoo bone products via three vendors (online or phone). More details at the association website (www.ihanwoo.org).
