dbo:abstract
- 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). Sagol is rich in the protein collagen and in minerals such as calcium. In traditional Korean culture, it alleged to reinvigorate the body. No scientific evidence supports this claim. In the summer, sagol-yuksu (broth) is served to pregnant or breastfeeding mothers and the sick. In the winter, it is served with rice as a warm and nutritious meal. (en)
- ( 해부학 용어로서의 사골에 대해서는 벌집뼈 문서를 참고하십시오.) 사골(四骨)은 소의 네 다리 뼈를 말한다. 곰국으로 쓰고, 뼈육수나 고기육수 등 밑국물을 낼 때에 쓴다. (ko)
rdfs:comment
- ( 해부학 용어로서의 사골에 대해서는 벌집뼈 문서를 참고하십시오.) 사골(四骨)은 소의 네 다리 뼈를 말한다. 곰국으로 쓰고, 뼈육수나 고기육수 등 밑국물을 낼 때에 쓴다. (ko)
- 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). (en)