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보신탕

  • 개장국, 지양탕, 구장 등으로 불린다. 개고기를 푹 고아 삶아서 만튼 한국 고유의 국(탕).
  • 흔히 여름철 보신용으로 또 더위가 심한 삼복(초복, 붕복, 말복)에 먹는 풍습이 오래전부터 전해져 내려온다.
Date 28 March 2007 (original upload date)
Source No machine-readable source provided. Own work assumed (based on copyright claims).
Author No machine-readable author provided. Beeniru assumed (based on copyright claims).

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inception<\/a>"}},"text\/plain":{"en":{"":"inception"}}},"{\"value\":{\"time\":\"+2007-03-28T00:00:00Z\",\"timezone\":0,\"before\":0,\"after\":0,\"precision\":11,\"calendarmodel\":\"http:\\\/\\\/www.wikidata.org\\\/entity\\\/Q1985727\"},\"type\":\"time\"}":{"text\/html":{"en":{"P571":"28 March 2007"}},"text\/plain":{"en":{"P571":"28 March 2007"}}}}">

inception

28 March 2007

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Date/TimeThumbnailDimensionsUserComment
current02:15, 28 March 2007Thumbnail for version as of 02:15, 28 March 2007492 × 367 (144 KB)Beeniru* 보신탕 * 개장국, 지양탕, 구장 등으로 불린다. 개고기를 푹 고아 삶아서 만튼 한국 고유의 국(탕). * 흔히 여름철 보신용으로 또 더위가 심한 삼복(초복, 붕복, 말복)에 먹는 풍습이 오래전부터

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