How to make Gomtang

Why cooks start here

Gomtang is cooked the way ox-bone shops cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a korean family cook actually puts it on the table.

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.