| 词条 | Heugyeomso-tang |
| 释义 |
| name = Heugyeomso-tang | image = | caption = | alternate_name = | country = Korea | region = | national_cuisine = | creator = | year = | mintime = | maxtime = | type = Tang | course = | served = | main_ingredient = Goat meat | minor_ingredient = | variations = | serving_size = 100 g | calories = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = }}{{Infobox Korean name | title = Korean name | hangul = {{linktext|흑|염소|탕}} | hanja = 黑염소湯 | rr = heugyeomso-tang | mr = hŭgyŏmso-t'ang | koreanipa = {{IPA-ko|hɯ.ɡjʌm.so.tʰaŋ|}} }} Heugyeomso-tang ({{Korean|hangul=흑염소탕|labels=no}}) or Korean black goat stew, also known as Heugyeomso-jeongol ({{lang|ko|흑염소전골}}), is a Korean goat stew made from Korean Native goat (Capra hircus coreanae; KNG) the only breed of goats indigenous to Korea.[1] There are variations, many of which contain perilla seeds, soybean paste, red pepper paste, mushrooms, and green vegetables such as leeks, cabbage, or perilla leaves.{{Citation needed|date=September 2016}} References1. ^{{cite journal|url=http://www.smallruminantresearch.com/article/S0921-4488(99)00081-4/abstract?cc=y=|first=Y.S.|last=Son|title=Production and uses of Korean Native Black Goat|journal=Small Ruminant Research|volume=34|issue=3|pages=303–308|date=November 1999|doi=10.1016/S0921-4488(99)00081-4|access-date=14 November 2017}} {{food-stub}} 2 : Korean soups and stews|Goat dishes |
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