Yeomso-tang, or goat soup, is gaining popularity in Korea as a traditional stamina-boosting dish during the summer. (Image courtesy of Rural Development Administration, RDA)
JEONJU, Aug. 8 (Korea Bizwire) — Goat meat is emerging as a popular summer health food in South Korea, with demand surging during the traditional “boknal” season—hot summer days when Koreans consume energy-boosting dishes to combat fatigue, the Rural Development Administration (RDA) said Thursday.
According to statistics from the Animal and Plant Quarantine Agency, approximately 30% of the nation’s annual goat meat production occurs between June and August, reflecting a seasonal uptick in both supply and consumption.
Rooted in Korean traditional medicine, Donguibogam, goat meat has long been valued for its restorative properties, said to aid in digestion, fatigue recovery, and overall stamina. Nutritionally, the meat is high in protein and low in fat, making it a favorable choice for health-conscious consumers.
Goat meat also offers ample calcium and iron—beneficial for bone strength and blood production—and contains essential vitamins B and E, which are believed to help restore vitality during the summer.
Much like beef, goat meat is divided into 10 cuts, including loin and neck, and features a tender texture and deep red hue. It can be prepared in a variety of ways, including soups, stews, and grilled dishes.
To prepare goat meat, the RDA recommends soaking it in cold water to remove blood, then simmering it with ingredients like soybean paste, cooking wine, and bay leaves to eliminate any gamey odor. For soups, vegetables such as fernbrake and cabbage can be added, with perilla seed powder used to finish the dish.
The RDA is also working to further develop the goat meat market by establishing standardized butchering guidelines and advancing retail-ready product technologies.
“Goat meat is rich in protein and packed with health-boosting nutrients, making it increasingly popular as a stamina food,” said Kang Keun-ho, head of the Livestock Food Tech Division at the National Institute of Animal Science. “We aim to support consumers in enjoying safe, high-quality goat meat through ongoing research and product development.”
Lina Jang (linajang@koreabizwire.com)
