| 词条 | Sagol |
| 释义 |
| name = Sagol | image = | caption = | alternate_name = | country = Korea | region = | national_cuisine = Korean cuisine | creator = | year = | mintime = | maxtime = | type = | course = | served = | main_ingredient = Beef leg bones | minor_ingredient = | variations = | serving_size = 100 g | calories = | calories_ref = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = }}{{Infobox Korean name | title = Korean name | hangul = {{lang|ko|사골}} | hanja = {{lang|ko-Hant|四骨}} | rr = sagol | mr = sagol | koreanipa = {{IPA-ko|sa.ɡol|}} }}Sagol ({{Korean|hangul=사골|hanja=四骨|labels=no}}), or beef leg bone, is an ingredient in Korean cuisine. Sagol is often boiled to make a broth, called sagol-yuksu ({{Korean|hangul=사골육수|hanja=四骨肉水|labels=no}}), 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).[1][2][3][4]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.[1][5] 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.[5] EtymologyThe anglicized translation of the word Sagol roughly translates to Four Bones. 'Sa' meaning four and 'Gol' meaning bone. Together, they refer to the thigh and shin bones of a cow or bull. The term is primarily used in cooking. AnatomyCattle have eight sagol bones. Sagol uses the thigh and shin bones from a cow's four legs. Sagol can be classified by breed (hanu, beef cattle, dairy cattle, imported, etc.), sex (cow, bull, steer, etc.), or grade.[5] High-grade sagol from hanu beef with a dense ivory and white bone cross-section is typically preferred.[5] A sagol consists of one diaphysis part and two epiphysis parts. The Epiphysis parts have an outer layer of compact bone and an inner layer of spongy bone. The diaphysis contains periostea outside and marrow inside.[5] See also
References1. ^1 {{Cite web|url=https://krdict.korean.go.kr/eng/dicSearch/SearchView?nation=eng&ParaWordNo=62018|title=Sagol|website=Korean-English Learners' Dictionary|publisher=National Institute of Korean Language|script-title=ko:사골|trans-title=beef leg bone|access-date=20 July 2017}} {{ingredient-stub}}{{Korea-cuisine-stub}}2. ^{{Cite news|url=http://www.businesskorea.co.kr/english/news/lifestyle/12509-big-apple-wining-and-dining-korean-food-foundation-participates-2015-new-york|title=Korean Food Foundation Participates in 2015 New York City Wine & Food Festival|last=Song-hoon|first=Lee|date=16 October 2015|work=BusinessKorea|access-date=11 December 2015}} 3. ^{{Cite news|url=http://korea.stripes.com/restaurant-guide/olle-guksu-sing-song-seongbuk-dong|title=Olle Guksu: Sing a song of Seongbuk-dong|last=Redmond|first=Jordan|date=14 July 2017|work=Stripes Korea|access-date=20 July 2017}} 4. ^{{Cite news|url=http://www.philly.com/philly/columnists/craig_laban/20170528_Dubu.html|title=Dubu: Korean classics served without shortcuts|last=LaBan|first=Craig|date=26 May 2017|work=Philly.com|access-date=20 July 2017|publisher=Philadelphia Media Network}} 5. ^1 2 3 4 {{Cite web|url=https://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000942310|title=Sagol|website=Doopedia|publisher=Doosan Corporation|language=ko|script-title=ko:사골|access-date=11 December 2015}} 3 : Food ingredients|Korean cuisine|Beef |
| 随便看 |
|
开放百科全书收录14589846条英语、德语、日语等多语种百科知识，基本涵盖了大多数领域的百科知识，是一部内容自由、开放的电子版国际百科全书。