Gomtang

Name: Gomtang
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Korean
Ingredients: 1.5 L beef bone broth; 200 g brisket; 2 scallions; 1 tsp fine sea salt; kkakdugi — to serve

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Gomtang, a deeply nourishing Korean soup, finds its origins in the heart of traditional ox-bone shops, where it's crafted with meticulous attention to detail. This home version mirrors that authenticity, capturing the essence of how Korean family cooks have shared it for generations. Typically enjoyed on cold winter days or as a restorative meal, Gomtang is a comforting presence at the table.

The soup's rich, milky broth, achieved through hours of simmering beef bones, envelops tender slices of brisket. Generous pinches of salt and the gentle bite of scallions enhance its depth. The result is a bowl that feels hearty and soothing, often complemented by the spicy, tangy crunch of kkakdugi, a radish kimchi, adding a vibrant contrast to its mellow warmth.

Ingredients

1.5 Lbeef bone broth
200 gbrisket
2scallions
1 tspfine sea salt
kkakdugi — to serve

Method

Begin by preparing the base of your Gomtang. In a large pot, pour in 1.5 L of beef bone broth. Place the pot over medium heat and let it come to a gentle simmer. While the broth is heating, slice 2 scallions into thin rounds, separating the white and green parts. Add the white parts of the scallions to the broth to infuse their flavor, stirring occasionally to ensure they soften without burning.
Next, introduce the brisket to the pot. Take 200 g of brisket and gently lower it into the simmering broth. Ensure the meat is fully submerged. The heat should remain at a gentle simmer, which allows the brisket to cook slowly and absorb the flavors from the broth. You'll know the brisket is ready when it becomes tender and easy to pull apart with a fork.
Once the brisket is tender, remove it from the pot and set it aside to cool slightly. This will make it easier to handle when slicing. While the brisket cools, continue simmering the broth to deepen its flavor and reduce slightly, concentrating the taste.
Slice the cooled brisket into thin, bite-sized pieces. Return the sliced brisket to the pot, allowing it to warm through and meld with the broth. This step ensures that every bite of meat is infused with the rich flavors of the Gomtang.
Now, taste the broth and adjust the seasoning. Add 1 tsp of fine sea salt to the pot, stirring well to dissolve. Taste again and adjust if necessary, keeping in mind that Gomtang should have a balanced, savory flavor without being overly salty.
Finish the dish by adding the green parts of the scallions to the pot. Stir them in gently, allowing their fresh aroma to brighten the broth. Serve the Gomtang hot, accompanied by kkakdugi on the side, inviting everyone to share and enjoy the comforting, rich flavors of this traditional Korean soup.