This folk dish of Boseong is made with goat broth and vegetables. Goat meat has twice as much iron and protein as beef, so the people of Boseong enjoy goat meat as a nutritious stamina-boosting food. This dish is made by adding taro stalk, butterbur stems, chili pepper powder, and soybean paste to goat broth and then simmering the soup. Shredded goat meat is added to the soup at the end. Goat meat is quite similar to beef in terms of texture and has no unpleasant odor so everyone can enjoy it. Taro stalk and butterbur stems cooked in a rich broth offer a unique texture and flavor that makes one keep coming back for more.
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