Gomtang is a traditional Korean beef soup known for its rich and hearty flavor, typically made by simmering beef bones, brisket, and various cuts of meat for several hours. This process extracts the deep flavors from the bones, creating a comforting and nutritious broth that is both savory and satisfying. Gomtang is often enjoyed as a warm meal during colder months but can be savored year-round. The dish is traditionally served with rice and a variety of side dishes, making it a complete and fulfilling meal.
Ingredients
To prepare Gomtang, you'll need the following ingredients:
- Beef bones (such as shank or knuckle bones): 1.5 kg
- Beef brisket or shank: 500 g
- Garlic cloves: 8-10, crushed
- Ginger: 1 piece (2 cm), sliced
- Onion: 1 large, peeled and halved
- Spring onions: 2-3, cut into large pieces
- Salt: To taste
- Black pepper: To taste
- Rice: Steamed, for serving
- Garnish (optional): Chopped spring onions, sesame seeds, and a dash of sesame oil
Preparation Steps
Follow these steps to make Gomtang:
Preparation of Bones and Meat:
- Start by soaking the beef bones in cold water for 2-3 hours to remove any blood and impurities. This step helps to achieve a clearer broth.
- After soaking, rinse the bones and beef brisket thoroughly under cold water.
Simmering the Broth:
- In a large pot, add the bones, brisket, garlic, ginger, onion, and spring onions.
- Pour enough water to cover the ingredients, about 3-4 liters.
- Bring the water to a boil over high heat. Once boiling, reduce the heat to low and simmer for 5-6 hours. During this time, periodically skim off any foam or impurities that rise to the surface.
- After simmering, remove the brisket and set it aside to cool. Continue simmering the bones for an additional 2-3 hours to deepen the flavor of the broth.
- Once done, strain the broth to remove the bones and vegetables, leaving a clear and rich soup base.
Serving:
- Slice the brisket into thin pieces and add it to the soup. Season with salt and black pepper to taste.
- Serve the Gomtang hot with steamed rice on the side. Optionally, garnish with chopped spring onions, sesame seeds, and a dash of sesame oil.
Tips
- Bone Selection: Using a combination of marrow-rich bones like knuckle bones and meatier cuts like shank bones will result in a more flavorful and richer broth.
- Clear Broth: To achieve a clearer broth, regularly skim off impurities during simmering, and avoid stirring the broth too much.
- Serving Options: Gomtang is often served plain, but you can add noodles or vegetables like radish and cabbage for additional texture and flavor.
Variations
- Seolleongtang: A variation of Gomtang made with ox bones, resulting in a milky white broth after hours of simmering.
- Galbitang: A similar beef soup made using beef short ribs, often with added vegetables like radish and mushrooms.
- Spicy Gomtang: Add gochugaru (Korean chili flakes) or a bit of gochujang (Korean chili paste) to introduce a spicy kick to the soup.
Calorie Information
Gomtang is relatively low in calories while being high in protein. A typical serving of Gomtang, including rice, contains approximately:
- Calories: 400-500 kcal
- Protein: 30-40 g
- Fat: 15-20 g
- Carbohydrates: 30-40 g
Conclusion
Gomtang is a delicious and comforting Korean dish that exemplifies the richness of traditional Korean cuisine. Its deep, flavorful broth, tender beef, and simplicity make it a perfect meal for any occasion. Whether enjoyed on a cold winter’s day or served as a nourishing meal to restore energy, Gomtang is sure to warm both the body and the soul. Try experimenting with different cuts of meat or adding your favorite ingredients to make this recipe your own.
