Gomtang (곰탕 (Gomtang))
Overview
Gomtang, also called gomguk, is a Korean beef soup made by simmering beef slowly for many hours. Brisket, shank and other cuts, sometimes with ribs, oxtail or bones, are soaked to draw out the blood and then simmered gently with radish, garlic and spring onion, skimming carefully, until the meat is tender and the broth is deep and savoury. The meat is sliced thinly and returned to the broth, which is seasoned lightly with soup soy sauce or salt. It is served very hot with rice, either on the side or in the bowl, chopped spring onion and black pepper, with kkakdugi, cubed radish kimchi, alongside.
History
The name comes from the Korean word goda, to boil something down for a long time. Gomtang is one of the classic soups of Korean cooking, and the town of Naju in South Jeolla Province is especially famous for its version, Naju gomtang, a clear broth made mostly from meat rather than bones. Unlike the milky seolleongtang of Seoul, it stays light and golden, and Naju's gomtang restaurants draw visitors from across the country.
Main ingredients
Beef brisket, beef shank, radish, spring onion, rice, soup soy sauce. The soup is built on clear beef broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Beef soups · Rice soups · More soups from South Korea
Recipe
Method
- 11 h
Soak the beef and bones in cold water for 1 hour, then blanch and rinse.
- 24 h
Simmer in 4 l water with the radish, garlic and spring onions for 3 to 4 hours, skimming.
- 3
Take out the meat and slice it thinly, and strain the broth.
- 4
Return the meat, season with soy sauce and salt and heat through.
- 5
Serve with rice, spring onion, pepper and radish kimchi.
- ✓
Serve. About 4h 20m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
