Sagol
Sagol (사골; 四骨), or beef leg bone, is an ingredient in Korean cuisine. Sagol is often boiled to make a broth, called sagol-yuksu (사골육수; 四骨肉水), or beef leg bone broth, for Korean soups such as gomguk (beef bone soup), galbi-tang (short rib soup), tteokguk (sliced rice cake soup), kal-guksu (noodle soup), or gukbap (soup with rice).
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Sagol
Sagol (사골; 四骨), or beef leg bone, is an ingredient in Korean cuisine. Sagol is often boiled to make a broth, called sagol-yuksu (사골육수; 四骨肉水), or beef leg bone broth, for Korean soups such as gomguk (beef bone soup), galbi-tang (short rib soup), tteokguk (sliced rice cake soup), kal-guksu (noodle soup), or gukbap (soup with rice).
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Sagol (사골; 四骨), or beef leg bo ...... as a warm and nutritious meal.
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country
cuisine
Korean cuisine
ingredient
ingredient name (literal)
Beefleg bones
serving size (g)
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47,019,070
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995,718,564
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Hanu sagol
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country
hangul
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사골
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사골육수
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hanja
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四骨
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四骨肉水
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labels
no
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main ingredient
Beef leg bones
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mr
sagol
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name
Sagol
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national cuisine
RR
sagol
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serving size
title
Korean name
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comment
Sagol (사골; 四骨), or beef leg bo ...... ), or gukbap (soup with rice).
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label
Sagol
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isPrimaryTopicOf
name
Sagol
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