Korean Style Beef Broth Soup(Gomtang)
….A few days ago, I quickly bought some beef brisket from Whole Foods Market after being stimulated by a photo of delicious Gomtang that Anne and Steve, who were traveling, sent me. Gomtang is one of the oldest and most traditional dishes in Korean cuisine, meaning a soup that has been boiled for a long time. Gomtang doesn’t necessarily refer to just bone broth. Although it seems to symbolize “bone soup,” generally, when people say “beef soup” it means the proportion of meat is significantly higher than bones, more than just a simple beef bone soup. Ultimately, Gomtang refers to a clear broth made from boiled meat. I boiled plenty of beef brisket without bones, and also added onions, garlic, and green onions, simmering it over high heat for 2 hours to make a rich broth with flavorful meat. When choosing beef brisket, don’t remove the fat; boiling it will create a rich and savory broth. Removing the oil is not difficult after the soup has cooled, so be sure to try it. I placed some thinly sliced boiled beef in clear broth with white rice, added plenty of green onions that my husband loves, and served it with crisp, well-fermented cucumber kimchi. It seemed simple at first glance, but the deep flavor in every bite is the best, with the richness of the meat broth lingering in the mouth.
Servings: 6–7
Time: 2 hours, plus an additional 2 hours for soaking the beef brisket in cold water.
Ingredients:
- 4 lbs of beef brisket, soaked in cold water for 2 hours
- 6000–7000 ml water
- 1 onion
- 6 green onions + 4 green onions (minced for serving)
- 10–15 garlic cloves
- gukganjang to taste
- mixed fish sauce to taste (gukganjang : fish sauce : tuna sauce = 1 : 1 : 1)
- black pepper to taste
- steamed rice
Cooking Instructions:
- Soak the beef brisket in cold water for 2 hours and then drain the water.
2. Turn the heat to high and bring the water and beef brisket to a boil in a large pot for 30 minutes.
3. Add the onion, green onions, and garlic cloves to the pot and boil them for 1 hour with the lid on.
4. After 1 hour, remove the vegetables from the pot and continue boiling them for another 30 minutes.
5. After 30 minutes, place the cooked beef brisket onto a tray and set the broth aside to cool down(Store the broth in the refrigerator for 1 day).
6. After one day, remove the solidified fat and obtain clear broth.
7. Slice the cooked beef brisket thinly. Set aside.
8. Heat a pot over medium-high heat and add the beef broth, gukganjang, and mixed fish sauce to the pot. When it starts to boil, turn off the heat.
9. Place some steamed rice in a serving bowl.
10. Place some sliced beef brisket on top of the steamed rice.
11. Pour the hot beef broth into the serving bowl.
12. Put the green onions and black pepper on top of the bowl.
13. Serve it hot with a bowl of cucumber kimchi.
You can also view this recipe on Instagram.
