Best 3 Gomtang Korean Beef Soup Recipes
Gomtang, a beloved Korean beef soup, is a hearty and flavorful dish that is enjoyed by people of all ages. Originating from the Gyeongsang region of Korea, gomtang is known for its rich broth made from beef bones and brisket, which is slow-simmered for hours to extract a deep and savory flavor. The soup is typically served with a variety of vegetables and toppings, such as scallions, garlic, and kimchi, and is often accompanied by a bowl of steamed rice. Whether you're a seasoned cook or just starting out, this article will guide you through the process of creating an authentic and delicious gomtang that will satisfy your taste buds and warm your soul.
Check out the recipes below so you can choose the best recipe for yourself!
GOMTANG AKA KOREAN BEEF BONE SOUP
The life-healing, good-for-you soup from my Korean American childhood. Gomtang (aka Korean Beef Bone Soup) will cure all your ailments in one delicious bowl!
Provided by thesubversivetable
Categories Soup
Number Of Ingredients 6
Steps:
- Cover bones in cold water, just enough to cover, and let sit for 1 hour. Blood and fat particles will leach out. Drain the bloody water and rinse the bones under cold running water.
- Now it's time to parboil the bones. Cover with cold water (again), just enough to cover. Bring to a boil and vigorously boil for 5 minutes. Scum and other impurities will rise to the surface.
- Drain the pot. Wash the pot thoroughly with soap and water. Then wash the bones with cold water, one by one, until the bones look clean. Place clean bones into the clean soup pot.
- Add 20 cups of cold water, and 2 large, peeled onions to the clean soup pot and clean, parboiled beef bones. Cover and bring to a boil, then lower heat to a vigorous simmer. This is not a roiling boil with big bubbles breaking at the surface; this is a vigorous simmer with lots of small bubbles popping up all over.
- After 3 hours of vigorous simmering (covered), add beef tendon and simmer until soft, about 1 more hour (covered). Depending on the thickness of the tendon, this can take longer so poke with a chopstick to check for tenderness. The tendon should be soft enough so that there's some resistance, but not too much.
- After a total of 4 hours cooking time (3 hrs for the bones, 1 more hour with added tendon), the soup should look milky. Discard onion and beef bones. Remove beef tendon and slice into bite-sized pieces when cool enough to handle. Add tendon back into the soup pot.
- If possible, refrigerate overnight. This will allow the fat to harden. The next day, remove the hardened fat and discard. (This is an optional step but will result in a less fatty soup.)
- Season soup with salt. Then serve with a generous amount of chopped green onion, freshly cracked black pepper, and additional salt for people to add at the table. Rice and kimchi make perfect accompaniments.
GOMTANG (KOREAN BEEF SOUP)
The magic of this soup is the Korean Radish called Mu. I'm lucky, there is a big Korean community in LA and the surrounding area so I don't have to go too far to find it but try Asian markets in your area. In the west we think of radish as a very strong tasting vegetable but Korean White radish is very mild and once cooked in soup I challenge a westerner to even identify the big white chunks of vegetable in the soup as radish. It looks and has the substance of potato but only has 5g of carbohydrates and 2g of fiber for 3 net carbs per cup!
Provided by themadp
Categories Clear Soup
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut beef and radish into chunks.
- Make a marinade with the other ingredients and divide it evenly into two Ziploc bags.
- Put the beef in one and the radish in the other and marinade for at least an hour.
- Add the water (hot) and the contents of the beef bag to the water in the slow cooker.
- 1 hour later add the contents of the other bag.
- Slow cook for 3-4 hours and it's done.
Nutrition Facts : Calories 122.8, Fat 6.8, SaturatedFat 1.8, Cholesterol 35.1, Sodium 729.1, Carbohydrate 2.2, Fiber 0.7, Sugar 0.4, Protein 13.1
GOMTANG (KOREAN BEEF SOUP)
Steps:
- Cut beef and radish into chunks Make a marinade with the other ingredients and divide it evenly into two Ziploc bags. Put the beef in one and the radish in the other and marinade for at least an hour. Add the water (hot) and the contents of the beef bag to the water in the slow cooker. 1 hour later add the contents of the other bag Slow cook for 3-4 hours and it's done.
Tips:
- Choose the right cut of beef: Brisket, short ribs, and flank steak are all good options for gomtang. These cuts have a lot of connective tissue, which breaks down during cooking and gives the soup a rich flavor.
- Use a variety of vegetables: Vegetables add flavor, texture, and nutrients to gomtang. Common vegetables used in gomtang include daikon radish, carrots, potatoes, onions, and garlic.
- Season the soup well: Gomtang is typically seasoned with salt, pepper, garlic, and ginger. You can also add other seasonings to taste, such as soy sauce, gochujang (Korean chili paste), or doenjang (Korean soybean paste).
- Simmer the soup for a long time: Gomtang is a slow-cooked soup that needs to simmer for at least 2 hours, or even longer. This allows the flavors to develop and the meat to become tender.
- Serve with rice or noodles: Gomtang is typically served with rice or noodles. You can also add other toppings to the soup, such as kimchi, scallions, or sesame seeds.
Conclusion:
Gomtang is a delicious and hearty Korean beef soup that is perfect for a cold winter day. It is a simple soup to make, but it takes some time to simmer. The result is a flavorful and satisfying soup that is sure to please everyone at the table. So next time you are looking for a comforting and delicious soup, give gomtang a try.
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