Naju-gomtang is a traditional food from the Naju region of Jeollanam-do. It’s a soup made by boiling beef bones for a long time, with beef and green onions added. Naju-gomtang is said to have originated from the practice of serving cow heads and various pieces of meat left over from canning factories during the Japanese colonial period in the form of soup. The beginning of Naju-gomtang was to remove the fat from the meat and create a soup with a clear and refreshing taste. Afterwards, it became a food that people looked for whenever the 5-day market was held. For reference, a 5-day market refers to a market that opens once every 5 days.

Naju-gomtang is characterized by adding meat and somen(noodles) to a clear broth made by boiling beef bones for a long time. Unlike regular gomtang, the soup of Naju-gomtang is clear and clean. The soup is light and deep, and the meat is soft and chewy. Naju-gomtang is usually seasoned with green onions, salt, and pepper, and served with rice. It’s important to maximize the original taste of the soup with simple seasoning and accompaniments. It is rich in protein and fat, and the abundant calcium from beef bones is good for bone health. There is a specialty street of gomtang(beef bone soup) in Naju, and it’s known as a representative local food that tourists visiting Naju must-try.