Korean
Korean - Soups and Stews
Gomtang
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 1kg beef leg bones, split and soaked
- • 500g beef brisket
- • 12 cups water
- • 1 head garlic, halved
- • 4 spring onions, sliced
- • 1 tsp salt, plus more to taste
- • freshly ground black pepper
- • cooked somen or rice for serving (optional)
Preparation Steps
1
Phase 1
Soak the bones in cold water 2 hours, changing the water once, to draw out blood.
2
Phase 2
Boil the bones and brisket 10 minutes, drain, and rinse off all scum.
3
Phase 3
Return to a clean pot with 12 cups water and the garlic and simmer, covered, 3-4 hours, topping up water as needed, until the broth is milky-white.
4
Phase 4
Remove the brisket, slice thin, and strain the broth.
5
Phase 5
Reheat the broth with the sliced meat and season with salt and black pepper.
6
Phase 6
Garnish with spring onions and serve with rice or noodles.